"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 1/2 cup boiling water 1 cup self rising cornmeal 1 t salt 3 T butter 1 1/2 c milk 2 eggs
Stir 1 1/2 cup boiling water into 1 cup cornmeal. Stir till mushy. Remove from heat. Add 1 t salt and 3 T of butter. Mix together. Add 1 1/2 c milk and eggs then mix. Pour into 1 1/2 qt. greased casserole dish. Bake 45 minutes at 425 degrees.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.