• 1/2 c Cornmeal
• 4 c Hot Whole Milk
• 1/2 c Maple syrup
• 1/4 c Molasses, light
• 2 Slightly Beaten Eggs
• 2 tb Melted Butter 
• 1/3 c Packed Brown Sugar
• 1/4 ts Cinnamon
• 3/4 ts Ginger
• 1/2 c Cold Whole Milk

Directions

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. In small bowl, mix 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.