Southern Spoon Bread

1 1/4 cups Yelton's Best Corn Meal
3 cups scalded milk
3 eggs, well beaten
1 teaspoon salt
13/4 teaspoons baking powder
2 tablespoons melted butter

Stir cornmeal into milk; cook over low heat until very thick, stirring constantly. Remove from heat, and let cool. Mixture will be very stiff. Add eggs, salt, baking powder, and butter; beat with electric mixer 15 minutes, scraping sides of bowl frequently. Spoon batter into a well-greased 2-quart casserole. Bake at 375° for 55 to 60 minutes. Let stand 5 minutes before serving. 6 to 8 servings.

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