Baked Indian Pudding
desserts, indian
1/2 cup yellow cornmeal
4 cup hot milk
1/2 cup maple or maple flavor syrup
1/4 cup light molasses
2 eggs, slightly beaten
2 tablespoon butter or margarine, melted
1/3 cup brown sugar, packed
1 teaspoon salt
1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup cold milk
In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300 F. 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 until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream.
Yield: 8 servings