1/2 c Cornmeal, yellow 4 c Milk, whole; hot 1/2 c Maple syrup 1/4 c Molasses, light 2 Eggs; Slightly Beaten 2 tb Butter/Margarine; Melted 1/3 c Sugar, brown; packed 1 ts Salt 1/4 ts Cinnamon 3/4 ts Ginger 1/2 c Milk, whole; cold In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2" round) 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. 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.