Title: Indian Pudding
 Categories: Desserts
      Yield: 6 Servings
    1/2 c  Cornmeal
      4 c  Milk, whole; hot
    1/2 c  Maple syrup
    1/4 c  Molasses, light
      2    Eggs; slightly beaten
      2 tb Butter/Margarine; melted
    1/3 c  Sugar, brown; packed
      1 ts Salt
    1/4 ts Cinnamon
    3/4 ts Ginger
    1/2 c  Milk, whole; cold
  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 in to 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.

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