Baked Indian Cornmeal Pudding

Ingredients:

• 4 cups of milk
• 1/3 cup yellow cornmeal
• 1/2 tbsp. molasses or 1/4 tbsp. molasses plus 1/4 tbsp. dark corn syrup
• 1 teaspoon of salt
• 1 teaspoon grated ginger or lemon peel
• 1 tbsp (15 g) butter
• Cream for serving

Preparation:

1. Preheat oven to 150°C.
   
   Pour milk into a saucepan, slowly whisk in cornflour, and stir. Cook over medium heat for 20 minutes, whisking occasionally to ensure the mixture doesn't burn or stick to the bottom of the pan.
2. Add molasses, salt, ginger or lemon, and butter and pour into a greased 8-cup casserole dish (or pudding pan). Bake for 1.5 to 2 hours, until the mixture thickens. Serve with cream, whipped or plain.