Indian Bread Pudding

1/2 c. Cornmeal, yellow
4 c. Milk, whole; hot
1/2 c. Maple syrup
1/4 c. Molasses, light
2 Eggs; Slightly Beaten
2 tab. Butter/Margarine; Melted
1/3 c. Sugar, brown; packed
1 tsp. Salt
1/4 tsp. Cinnamon
3/4 tsp. 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 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.

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