1/2 c. Coarse Ground Yellow Cornmeal
1/2 c. Pure Maple Syrup
1 qt. Whole Milk, scalded
2 Tbsp. Unsalted Butter, melted
1 1/2 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Allspice
1/2 tsp. Salt
3 Eggs, slightly beaten
1/2 tsp. Vanilla
Whipped Cream

Pour 2″ of water into bottom of a double boiler and bring to a simmer.
In top of double boiler combine cornmeal and maple syrup.
Stir in scalded milk.
Cover mixture stirring constantly until thickened, about 20 minutes.
Remove top portion of double boiler from bottom portion.
Stir in butter, spices and salt.
Beat in eggs and vanilla.
Pour into buttered 1 1/2 quart baking dish.
Place into a larger pan and pour 1″ boiling water into outer pan.
Bake 1 1/2 hours at 350°F. until pudding is set, stirring every 30 minutes.
Serve warm with apple topping and whipped cream.

Topping:
4 Tart Cooking Apples, peeled, cored and thinly sliced
4 Tbsp. Butter
1/4 c. Granulated Sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg

Melt butter in frying pan.
Add apple slices.
Mix together sugar, cinnamon and nutmeg.
Sprinkle over apples.
Cook over medium heat 5-8 minutes until apples are soft but not mushy.