Cornbread Pudding

I can't bring myself to call this Indian pudding, although that name does conjure up warm New England winter desserts. It also brings up in me 4 years of p.c. training at a liberal arts college in the '90s. So the more accurate, but much less evocative, cornbread pudding.

This is what I think of when I think of molasses desserts -- actually, first I think of molasses cookies, then gingerbread, then this. But I read about this edition of Sugar High Fridays today and wanted to participate so bad I could taste it. Plus, the baby's turned me into a quickie, shortcut-taking, make-ahead, throw-it-together kind of cook, and this recipe, from Gourmet's 5-ingredient-recipe column (I think), fits my new lifestyle.

So here it is: Cut 1 medium corn muffin into cubes and put in an oven-proof bowl, then mix 2/3 cup milk with 1 tablespoon molasses, 1 egg, 1/4 teaspoon ground ginger and some salt. Pour milk mixture over cubes and let set 5 minutes, then bake in a 275 degree oven for 45 minutes. Top with ice cream or whipped cream (or just cream might be nice, or a drizzle of maple syrup, or some fruit compote).