3/4 c. stoneground yellow cornmeal
1 tsp. salt
1 1/2 c. milk
4 tbsp. butter, cut into 4 pats
17 oz. can cream style corn
4 lg. eggs

Into a medium mixing bowl turn cornmeal and salt. In a small saucepan heat milk with butter until bubbles appear around edge of milk and butter melts; whisk into cornmeal mixture. Stir in corn.

In a deep bowl with an electric beater at high speed, beat eggs until thickened and pale yellow; whisk into cornmeal mixture. Turn into a buttered 8 x 2 inch baking dish; bake in a preheated 350 degree oven until firm to the touch and golden brown, about 30 minutes. A knife inserted in the center will not come out clean. Serve at once with butter. Makes 6 servings.