3 c. milk
1 1/4 c. white corn meal
3 eggs, beaten
3/4 tsp. salt
1 3/4 tsp. baking powder
2 tbsp. butter, melted

In a large pan, bring milk to a boil. Stir corn meal into boiling milk, cook until very thick, 3 to 5 minutes stirring constantly to prevent scorching.

Remove from heat, allow to cool, then refrigerate. When mixture is cold it will be very stiff. To cold meal add well beaten eggs, salt, baking powder and melted butter. Beat with an electric beater for 15 minutes. If you beat by hand, break the hardened cooked meal into the beaten eggs in small amounts until well mixed. Use a wooden spoon and beat the mixture 10 minutes. Pour into 2 well greased 5 x 9 inch pans.

Bake at 375°F for 30 minutes and serve by spoonfuls immediately from oven.

Serves 8 people.