New England Cornbread Pudding With Maple Syrup Sauce

Place egg in a bowl and set aside.

Combine milk and water in a 2-quart glass measure. Microwave on high for 7 minutes. Add cornmeal and stir until blended. Microwave on high for another 2 minutes, stirring after 1 minute.

Stir one-fourth of cornmeal mixture into egg, then add to remaining cornmeal mixture, stirring constantly. Stir in molasses and next 2 ingredients. Microwave on high for 2 minutes, stirring after 1 minute. Stir in margarine.

Pour mixture into a 1-1/2-quart casserole coated with cooking spray. Bake uncovered at 300 degrees F for 2-1/2 hours or until set.

Cut into squares and serve warm with sauce.

For Maple Syrup Sauce: Combine the first 3 ingredients in a heavy, medium saucepan. Place over medium heat. Cover and cook for 5 minutes or until mixture boils and sugar dissolves.

Uncover and cook for an additional 5 minutes or until the mixture is dark brown and very thick. Remove from heat and carefully add hot water, stirring constantly.