In saucepan, melt 2 tablespoons corn oil butter. In melted butter, saute: 1 lg. onion, finely chopped 1/2 tsp. thyme

Stir 1/4 cup yellow cornmeal into mixture. Slowly add 3 cups skim milk, stirring constantly. Cook 15 to 20 minutes, stirring often. Before serving, add 1 teaspoon sugar and salt and pepper to taste.