| | Directions |
- Preheat oven to 375 degrees F. Grease a 2-quart casserole dish.
- In a double boiler, heat 3 cups milk.
- In a small bowl, combine cornmeal with remaining milk and salt. Add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes.
- Add corn and cook for 3 minutes more.
- Remove from heat. Add butter and stir until butter has melted. Fold in beaten eggs.
- Transfer mixture to prepared dish. Bake for 1 hour, or until firm. Serve while still warm.
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | 3 1/2 cups milk , divided |
| - | | 1 cup yellow cornmeal |
| - | | 2 teaspoons salt |
| - | | 1 can cream -style corn |
| - | | 2 tablespoons butter |
| - | | 5 eggs , well beaten |
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