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serve instead of grits or corn or mashed potatoes 2 cups milk 1 cup water 1 cup yellow cornmeal 2 tablespoons butter 1 teaspoon salt 3 eggs Combine first 5 ingredients; cook over medium heat until thickened, stirring constantly. Remove from heat. Beat eggs at medium speed of an electric mixer until thick and lemon colored. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture stirring constantly. Pour into a lightly greased 1 1/2- quart casserole. Bake at 350° F for 35 minutes or until a knife inserted in the center comes out clean. 6 servings. |
