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Baked Indian Pudding


1/2 cup cornmeal, yellow
4 cup milk, whole, hot
1/2 cup maple syrup
1/4 cup molasses, light
2 eggs, slightly beaten
2 tbsp butter/margarine, melted
1/3 cup sugar, brown, packed
1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 cup 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.


Servings: 8



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