1 3/4 c. boiling water
3/4 c. sifted cornmeal
2 tbsp. butter
2 eggs (3, if sm.)
1 1/4 c. milk
1 tsp. salt
1 tsp. baking powder

In the top of a double boiler over simmering water, pour the boiling water over the cornmeal. Stir constantly until thick and smooth, about 5 minutes. Add the butter and blend until melted. Let the mixture cool.

Grease a medium-sized baking dish. Beat the eggs and add the milk and salt. Stir the egg mixture into the cornmeal mixture. Beat until well mixed. Add the baking powder and beat well. Turn into the prepared dish. Bake in a 425 degree oven for 45 minutes, until firm, but still moist. Serves 4-5.