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 tablespoon butter/margarine; melted
1/3 cup sugar, brown; packed
1 teaspoon salt
1/4 teaspoon cinnamon
3/4 teaspoon 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.

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.