3 cups milk
1 ¼ cups cornmeal
3 eggs
2 tablespoons butter
1 ¾ teaspoons baking powder
1 teaspoon salt
Stir meal into rapidly boiling milk. Cook until very
thick, stirring constantly.
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| Stock up on elbow grease for this one. |
Remove from heat and allow to cool. The mixture
will be very stiff. Add well-beaten eggs, salt, baking powder, and melted
butter. Beat with an electric mixer for 15 minutes.
 |
| It's a long time mixing, but it's a nice little brain vacation while it's happening. |
Pour into a well-greased
pan and bake for 20-30 minutes at 375 degrees F. Serve from pan by spoonful
with butter.
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| Dished out and enjoyed! |
My Rating: 4/5 "This is a really moist cornbread, which in my book makes it a treat. It's bland, although I think the flavor actually improved as leftovers. Still, it's a unique dish with nice down-home comfort flair."
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