MAPLE SYRUP PUDDING1/2 cup white cornmeal
3 cups milk
2 eggs, separated
2 tbsp brown sugar
1/2 cup maple syrup
2 tbsp butter, melted
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 cup chopped nuts
Preheat oven to 300 degrees F. Grease a 6-cup baking dish.
Blend cornmeal and milk in a medium saucepan. Bring to a boil, reduce heat and cook (stirring) 5 minutes or until mixture begins to thicken.
Add egg yolks and remaining ingredients except egg whites and nuts, blending well.
Beat egg whites until stiff. Fold the egg whites and nuts into the cornmeal mixture. Pour into prepared baking dish and set into pan with 1 inch of boiling water.
Bake in 300 degrees F for approximately 2 hours.
Adapted from source:
Old Shaker Recipes by Bear Wallow Books and Carl J. Mitchell