Step 1

Heat milk in a medium saucepan over high heat. Bring to a rolling boil, then add cornmeal and whisk constantly for about 2 minutes until it is so thick you can’t whisk it.

Step 2

Remove to the bowl of an electric mixer and place in the refrigerator to cool for 30 minutes. It should not be hot to the touch and it will be very thick.

Step 3

Preheat the oven to 350º. Butter a casserole dish.

Step 4

In a small bowl, whisk the eggs together and add to the cooled cornmeal mixture. Add melted butter, baking powder, and salt. Mix on medium-high speed with your electric mixer for 10 minutes until it is smooth, occasionally scraping down the sides of the bowl.

Step 5

Scoop into the prepared casserole dish. Bake for 30 minutes until it is slightly browned on top, and the center is set.