Preparation:
Combine cornmeal, salt, water, and milk in a large saucepan. Cook and stir over medium heat until mixture thickens; set aside.
Place eggs in bowl. Attach bowl and wire whip. Turn to speed 8 and whip 15 seconds. Recuce to speed 4 and add cornmeal mixture, about 3 minutes. Stop and scrape bowl. Turn speed to 4 and whip an additional 15 seconds.
Pour batter into a 1-quart casserole greased with melted butter. Bake at 375F for 50 to 60 minutes. Serve immediately. |
