---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Baked Indian Pudding
  Categories: Desserts, Native amer, Puddings, Formatted
       Yield: 8 servings
  
     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 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 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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