| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 1 |
ts |
Salt |
| 1 |
c |
Cold water |
| 2 |
c |
Hot milk |
| 2 |
|
Eggs |
| 3 |
tb |
Melted butter |
INSTRUCTIONS
I got this off the recipe-a-day list:
Blend 1 cup of cornmeal with 1 teaspoon of salt and combine this with 1 cup
cold water. Stir until smooth before adding 2 cups of hot milk and cooking
over low heat until the mixture thickens. Next beat 2 whole eggs until the
yolks and whites are well blended. Add a little of the hot mixture to the
eggs and then the eggs to the hot mixture along with 3 tablespoons of
melted butter and beat until the two mixtures are thoroughly mixed. Pour
into a well buttered 2-quart casserole (or into individual ovenproof
dishes) and place in a 350 degree oven. Cook for about 45 minutes or until
firm to the touch. Serve immediately, with butter and honey if desired.
Serves 6 Posted to bakery-shoppe digest V1 Number 016 by Linda
<cntrygrl@rpmdp.com> on Apr 08, 1997
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