3 3/4 c. milk
1 1/2 c. yellow cornmeal
3 eggs, beaten
1/4 tsp. cayenne pepper
1/2 tsp. salt
Pepper to taste
1 c. grated Parmesan cheese, divided
4 tbsp. butter

Heat oven to 425 degrees. Heat milk in heavy 3 quart saucepan over moderately high heat just below boiling. Reduce heat to moderate. Gradually stir in cornmeal. Cook, stirring constantly for 5 minutes or until thick. Remove from heat. Using a wire whisk, beat eggs into the mixture. Add seasonings and 1/2 cup of the cheese. Pour into buttered 9"x13" dish. Dot with butter and remaining cheese. Bake 30 to 35 minutes. Serve with honey butter.