4 1/2 c. hot (not boiling) water
3 c. Dessert Maker (Eagle Brand) sweetened condensed milk
1 stick butter (reserve 1/4 stick)
4-6 med. eggs
1 1/2 tsp. salt
3 c. Indian Head ground yellow cornmeal
3/4 c. sugar
1/4 c. brown sugar
1 1/2 tsp. cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla flavoring

Mix condensed milk with whole milk to make up the difference.

Preheat oven to 350 degrees. Butter 9x13x2 inch earthenware casserole and an 8x8 inch casserole.

In a very large enamelware or Cephalon pan, combine the hot water, milk mixtures, and 3/4 stick of butter, sliced into chunks. Stir regularly and keep it over medium-low heat. As the mixture warms, add the yellow cornmeal, 4 beaten eggs (for plain) or 6 beaten eggs (for custard cap), and the salt.

Continually stir this until it is good and warm. It will begin to thicken much like a pudding. Add the sugar and brown sugar when it begins to steam.

Stir in 1 1/2 teaspoon cinnamon and 1 teaspoon nutmeg as it reaches thickness. Avoid letting it cook dry. If it starts to burn on the bottom of the pan, it has cooked too long. Remove from heat and stir in vanilla flavoring. Beat well with a wooden spoon.

Pour mixture into the buttered casseroles and smooth mixture with a rubber spatula, mounding it slightly in the center. Sprinkle on a little cinnamon sugar, additional nutmeg, if desired, and dot with butter.

Bake casseroles for 1 hour, until the tops are golden or the custard-cap starts to crisp ever so slightly. Remove from oven and cool for at least an hour.