This recipe will make approximately 12 servings.
3 cups of whole milk (2% will also work)
3 eggs, well beaten
1 ¼ cups yellow cornmeal
1 ½ teaspoon salt
1 ¾ teaspoons baking powder
2 tablespoons melted butter
powdered sugar (optional)
any toppings of your choice
Measure milk into a saucepan and bring to boil over high heat. Reduce heat slightly and add yellow cornmeal, stir till cornmeal has completely absorbed all the milk. This should take 5 to 7 minutes stirring continuously. Remove from heat completely and let sit for about an hour, or until cool. Mixture will be stiff when fully cooled. You can place mixture into refrigerator or freezer to cool faster.
Preheat the oven to 375 degrees. Lightly grease a 1 ½ quart casserole dish, or 6 custard cups, just grease with butter or spray, do not flour pan.
Place the mixture from saucepan into a large mixing bowl. Stir in the beaten eggs, baking powder, salt, and melted butter. Mix well with wooden spoon. Once mixed, pour into greased bowls or pans.
Bake for 30-35 minutes in hot oven or until edges are lightly brown and toasted. Serve hot with honey (optional), powdered sugar (optional) or with any topping of your choice, or even just plain. Bread can be eaten directly from bowls or pan by the spoonful or spooned onto serving plates.