- 4 cups hot milk
- 1/2 cup yellow cornmeal
- 1/2 cup maple syrup
- 1/3 cup packed brown sugar
- 1/4 cup molasses
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 cup cold milk
- Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
- Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
- Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.