| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
c |
Cornmeal,white,stone-ground |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 2 |
c |
Water,boiling |
| 1 |
c |
Milk,at room temperature |
| 3 |
|
Eggs |
| 3 |
tb |
Butter,melted |
| 1 |
ts |
Baking powder |
INSTRUCTIONS
1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep
baking dish and place dish in oven. Set oven temperature to 400'F.
2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook,
stirring over low heat, until thick and smooth. Remove from heat and slowly
add milk, stirring. Add eggs one at a time, beating well after each
addition. Stir in melted butter and baking powder and beat until batter is
well blended.
3. Remove heated baking dish from oven and rotate to distribute butter
evenly over bottom and sides. Pour in batter and bake in preheated oven
until firm, about 45 minutes.
4. Serve hot from the baking dish.
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