Place egg in a bowl; set aside. Combine milk and water in a 2-quart glass measure; microwave at high 7 minutes. Add cornmeal; stir until blended. Microwave at high 2 minutes, stirring after 1 minute. Stir one-fourth of cornmeal mixture into egg; add to remaining cornmeal mixture, stirring constantly. Stir in molasses and next 2 ingredients; microwave at high 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 for 2-1/2 hours or until set. Yield: 5 servings (serving size: 1 cup pudding and 2 tablespoons sauce).

Instructions For Maple Syrup Sauce: Combine the first 3 ingredients in a heavy, medium saucepan; place over medium heat. Cover and cook 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. Serve warm. Yield: 2/3 cup (serving size: 2 tablespoons).

Per serving: 266 Calories; 5g Fat (17% calories from fat); 7g Protein; 49g Carbohydrate; 42 mg Cholesterol; 178mg Sodium Recipe by: Cooking Light, October