3 c. milk
1 1/4 c. white cornmeal
3 eggs
2 tbsp. melted butter
1 3/4 tsp. baking powder
1/2 tsp. salt

Stir cornmeal into rapidly boiling milk; cook until very thick, stirring constantly to prevent scorching. Use a wire whisk. Remove from heat.

When just warm, add the well beaten eggs, salt, baking powder and melted butter. Beat with an electric mixer at blend speed and then on high speed for 15 minutes, resting beaters so as not to overheat the motor.

Place batter in well greased 1 1/2 quart casserole. Bake at 375 degrees for 40 minutes, until the bread is well browned. Serve from the casserole by spoonfuls, while hot, with lots of butter.

NOTE: The food processor can be used by first chopping up the cooled cornmeal mixture and then adding the egg, salt, baking powder and melted butter. Process until smooth and bake the batter as needed.