Ingredients
3 tablespoons butter
3 cups milk
1 cup cornmeal
3 eggs beaten
½ teaspoon salt
2 teaspoon baking powder
¼ cup sugar
Instructions
Preheat oven to 375 degrees.
Put butter in 1 1/2 quart casserole dish and place in oven.
Heat the milk in a large saucepan until fine bubbles start surfacing around the sides of the pan. Slowly add the cornmeal to the milk whisking to combine.
Once well combined whisk several tablespoons of the hot corn meal mixture into the beaten eggs and stir to warm the eggs. Repeat again adding several more tablespoons of the hot corn meal mixture and stirring.
Add the warmed (tempered) eggs, salt, baking powder and sugar to the cornbread mixture stirring to combine. Carefully pour the mixture into the hot casserole dish and bake for 35 minutes or until lightly browned. For best results serve hot.