---------- Recipe via Meal-Master (tm) v8.02

Title: Baked Indian Pudding
Categories: Desserts, Native amer, Puddings, Formatted
Yield: 8 Servings

1/2 c Yellow corn meal
4 c Whole milk; hot
1/2 c Maple syrup
1/4 c Light molasses
2 Eggs; slightly beaten
2 tb Butter; melted
1/3 c Brown sugar; packed
1 ts Salt
1/4 ts Cinnamon
3/4 ts Ginger
1/2 c Whole milk; cold

In top of double boiler, slowly stir corn meal into hot milk. Cook
over boiling water, stirring occasionally, 20 minutes.

Preheat oven to 300?F. Lightly grease 2 qt baking dish 8-1/2"
round. In small bowl, combine rest of ingredients, except cold
milk; stir into corn meal 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 over-bake. Let stand 30 minutes before serving. Serve warm,
with vanilla ice cream or light cream.

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)