Maple Corn Pudding

 

1/2

cup maple-flavored syrup

1

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/4

teaspoon ground nutmeg

1/4

teaspoon salt

4

cups milk

1/2

cup whole-grain yellow cornmeal

1/2

cup mild-flavor (light) molasses

2

tablespoons butter or margarine

2

eggs, beaten

5

cups boiling water

Whipped cream, if desired

• 1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In small bowl, mix maple syrup, cinnamon, ginger, nutmeg and salt until well blended; set aside.
• 2 In 3-quart saucepan, heat milk over medium heat just until tiny bubbles form at the edge (do not boil); stir in cornmeal. Cook over medium-low heat about 20 minutes, stirring constantly, until very thick; remove from heat. Stir in maple syrup mixture, molasses, butter and eggs.
• 3 Pour mixture into casserole. Place casserole in 13x9-inch pan on oven rack. Pour boiling water into pan until 1 inch deep. Bake 1 hour 20 minutes to 1 hour 30 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove from water; place on cooling rack. Cool completely, about 2 hours. Serve with whipped cream.