1 c. stone-ground white cornmeal
2 tbsp. shortening
3 c. milk, divided
3 eggs, well beaten
1 1/4 tsp. salt
1 1/4 tsp. sugar
3 tsp. baking powder

Preheat oven to 450 degrees. Combine cornmeal, shortening and 2 cups milk in saucepan over medium heat. Stirring constantly, bring mixture just to a boil, stirring constantly. Remove from heat.

Blend together beaten eggs, salt, sugar and remaining milk. Add to cornmeal mixture, stirring to blend. Stir in baking powder (mixture will foam and expand). Pour into greased 1 1/2 to 2-quart casserole or souffle dish. Bake 25 to 30 minutes. Serve hot with butter. Makes 6 to 8 servings.