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.