Baked Indian Pudding

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.