Preheat oven to 325°F. Butter a 9 x 13 baking dish.

In a medium bowl, whisk together the cornmeal, flour, cinnamon, and salt, then set aside.

In a large saucepan, whisk together half-and-half, maple syrup, molasses, and brown sugar over medium-high heat. Allow the mixture to start to boil, then lower the heat to a simmer. 

Slowly add the cornmeal mixture a little at a time and whisk constantly. Simmer for about 5 minutes. 

Whisk in the butter, orange zest, and orange juice.

Transfer the pudding from the saucepan to the baking dish and bake until set, approximately 1 hour 15 minutes. 

Remove pudding from the oven and allow to cool for 10 minutes.

To make whipped cream, pour the whipping cream into a large bowl and whip with an electric mixer until soft peaks form.

Once soft peaks form, add the sugar and whip until stiff peaks form.

Refrigerate before serving.

Serve the pudding topped with whipped cream.