2/3 c. white or yellow cornmeal
2 c. milk
2 tbsp. lightly salted butter
2 lg. eggs
1 tsp. salt
2 tsp. baking powder
Butter (optional)

Heat oven to 450 degrees. Generously butter a 1 quart baking dish or souffle dish. In a heavy saucepan combine the cornmeal, 1 1/2 cups of the milk and the 2 tablespoons butter. Place over moderate heat and bring just to a boil, stirring constantly. Remove from heat. In a bowl beat eggs with the remaining 1/2 cup milk and the salt; stir in the baking powder. Stir into cornmeal mixture, mix thoroughly. Pour into prepared dish and bake in center of oven 20-25 minutes, until puffed and brown. Remove from oven and serve immediately, since bread collapses quickly. Spoon onto plate and serve with additional butter if desired, or gravy poultry or stews it is served with. Makes 4 servings.