Ingredients
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
Preparation
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.
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.
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.
