Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baked indian pudding   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.