3 c. milk
1 1/4 c. cornmeal
3 eggs
2 tbsp. butter
1 3/4 tsp. baking powder
1 tsp. salt

Stir cornmeal into rapidly boiling milk. Cook until very thick, stirring constantly. Remove from heat and allow to cool. Mixture should be cold and very stiff. Add well beaten eggs, salt, baking powder and melted butter. Beat with electric mixer for 15 minutes. Pour into 2 well greased casserole dishes. Bake for 30 minutes at 375 degrees. Serve from casserole by spoonfuls.