4 c. milk
1 c. cornmeal
1 tsp. sugar
1 tsp. baking powder
2 tbsp. butter
1 1/2 tsp. salt
4 eggs, well beaten

Scald milk in top of double boiler. Gradually stir in cornmeal. Cook until thickened. Add butter, sugar, baking powder and salt. Add hot mixture to eggs. Pour into greased 2 quart casserole. Bake in 425 degree oven for 45 minutes. Serve hot with scrambled eggs and country ham.