1 c. grits
4 c. milk
1/3 stick butter
Salt to taste
1 c. corn meal
2-4 tsp. baking powder
2 eggs, slightly beaten
2 c. milk

Cook grits and milk slowly for about 10 minutes until thick like cream of wheat. Add to butter and salt hot grits; stir until melted. Add last 4 ingredients. Pour into a greased casserole; sprinkle with corn meal. Bake at 350 degrees for 45 minutes or 375 degree oven for 30 minutes.

This is very good served with pot roast, using some of the juice over the serving of hot spoon bread.