Baked Indian Pudding
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Maple/Maple flavored syrup||1⁄2 Cup (8 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Cold milk||1⁄2 Cup (8 tbs)|
In double-boiler top, slowly stir cornmeal into hot milk.
Cook over boiling water, stirring occa- sionally, 20 minutes.
Preheat oven to 300F.
Lightly grease a 2-quart (9-inch round) baking dish.
In small bowl, combine rest of ingredients ex- cept cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or until just set, but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or light cream.
Makes 8 servings