CORNMEAL SPOON BREAD

4 cups milk
1 cup cornmeal
1 tsp salt
2 Tbsp. butter or margarine
4 eggs

•  In the top of a double boiler, scald milk over simmering water. slowly add the cornmeal and salt, beating with a piano wire whip or wooden spoon vigorously until cornmeal  is completely mixed in. continue cooking until thick; then cover and let cook another 15 minutes until the cornmeal is completely cooked. Stir in butter or margarine.
• Beat eggs. Add a small amount of cornmeal mush to the eggs, then return eggs and all to the cornmeal mixture. Whip well.
• Pour into well greased casserole or baking dish and bake about 40 minutes at 425F until top is lightly browned (au gratin).
• Serve hot (instead of scalloped potatoes) with ham or pork. Spoon out portions and eat with lots of butter.