Baked Indian Pudding

Directions

1. 1
   Heat oven to 325°.
2. 2
   Butter a deep 2-quart casserole.
3. 3
   Heat milk and sugar in a saucepan over low heat until tiny bubbles appear around edge of pan. Gradually stir in corn meal; cook, stirring constantly, until smooth and slightly thickened.
4. 4
   Remove from heat.
5. 5
   Stir in eggs, cinnamon, ginger, salt and molasses (syrup).
6. 6
   Stir together thoroughly.
7. 7
   Pour into prepared casserole. Bake, uncovered, 1 to 1 1/2 hours.
8. 8
   Serve hot as is, or with vanilla ice cream.
9. 9
   Makes 6 servings.