Indian Pudding - cooking recipe

Ingredients

4 cups vanilla-flavored soymilk
1/2 cup yellow cornmeal
2 tablespoons yellow cornmeal
1/2 cup turbinado sugar
1/4 cup unsulphured molasses or 1/4 cup maple syrup
1/2 teaspoon powdered ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Preparation

Preheat oven to 300.
In a medium saucepan over high heat, bring the soy milk to a boil.
Reduce heat to low and sprinkle in the cornmean while stirring.
Add remaining ingredients and simmer 15 minutes, stirring occasionally.
Remove from heat and pour into a lightly oiled oven-proof dish.
Bake for 45-60 minutes, until browned and set.
Serve warm.