File photo Ginger and molasses flavor the cornmeal based Indian Pudding, which is served warm. I think it was called a 'cornstarch' pudding. It was baked in custard cups in a pan with water in the bottom of the pan. When cooled, the pudding was turned over on a saucer and the custardlike sauce was poured over it. Custard and other sauces are traditional with baked puddings.
Measure cornmeal into a large, heavy saucepan.
Stir in milk, at first very gradually to prevent lumps. Bring to a boil, stirring constantly, over medium heat and cook 3 minutes. Reduce heat as low as possible and cook 15 minutes, stirring frequently. Remove from heat and whisk in molasses, butter, sugar, ginger and salt. Turn pudding into prepared custard cups or dish.