Baked Indian Pudding with Maple Syrup

• 1/2 cup cornmeal
• 4 cups milk, whole hot
• 1/2 cup maple syrup
• 1/4 cup molasses light
• 2 large eggs slightly beaten
• 2 tablespoons butter or margarine, melted
• 13 cup brown sugar packed
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/2 cup milk, whole cold

1. In top of double boiler, slowly stir cornmeal into hot milk.
2. Cook over boiling water, stirring occasionally, 20 minutes.
3. Preheat oven to 300 F. Lightly grease 2-quart baking dish.
4. (8 1/2 inch round)
5. In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well.
6. Turn into prepared dish; pour cold milk on top, without stirring.
7. Bake, uncovered, 2 hours, or just until set but quivery on top.
8. Do not overbake.
9. Let stand 30 minutes before serving.
10. Serve warm, with vanilla ice cream or light cream.

cornmeal, milk, maple syrup, molasses light, eggs, butter, brown sugar, salt, cinnamon, ginger, milk

Taken from recipeland.com/recipe/v/baked-indian-pudding-maple-syru-3898 (may not work)