2 eggs, well beaten
1 c. rich buttermilk (no substitute)
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. butter (no substitute)
1 1/4 c. boiling water
1 c. white corn meal (waterground)
1 IRON skillet (avoid light weight pans)

Pour meal in a bowl without sifting. Scald meal by pouring the boiling water over it and stirring to prevent lumps forming. Add water slowly, beating all the while. If lumpy, the mixture must be strained. Add salt and butter and let butter melt. Mix well and set aside to cool slightly. Then add eggs beaten with buttermilk and soda. Beat well. Pour into a pre-greased, heated iron skillet. Set in a hot oven (450 degrees) and leave for 40 minutes or until mixture just sets and no longer shakes in the middle. Do not overcook. If baked properly, this is light and airy, just like a souffle. Serve at once.