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.