Title: Baked Indian Pudding
Categories: Pudding Ethnic
Yield: 8 Servings
| 1/2 | c | Yellow cornmeal |
| 1/2 | c | Maple or maple flavor syrup |
| 2 | | Eggs, Slightly beaten |
| 1/3 | c | Brown sugar, packed |
| 1/4 | ts | Cinnamon |
| 1/2 | c | Cold milk |
| 4 | c | Hot milk |
| 1/4 | c | Light Molasses |
| 2 | tb | Butter or Margarine, melted |
| 1 | ts | Salt |
| 3/4 | ts | Ginger |
In top of double boiler, slowly stir cornmeal into hot milk. Cook over
boiling water, stirring occasionally, 20 minutes. Preheat oven to 300F.
Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine
rest of ingredients, except cold milk; stir into cornmeal mixture; mix
well. Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or just untill set but quivery on top. Do not
overbake. Let stand 30 minutes before serving. Serve warm, with vanilla
ice cream or light cream.