1/2 c. yellow cornmeal
4 c. hot milk
1/2 c. maple or maple-flavored syrup
1/4 c. light molasses
2 eggs, slightly beaten
2 tbsp. butter, melted
1/3 c. brown sugar, packed
1 tsp. salt
1/4 tsp. cinnamon
3/4 tsp. ginger
1/2 c. cold milk
Vanilla ice cream, or light cream

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

2. Preheat oven to 300 F. Lightly grease 2 quart (8 1/2 inch) round baking dish.

3. 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.

4. 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. Makes 8 servings.