Instructions: Preheat oven to 450 F. In a large saucepan, combine the cornmeal, butter, and 2 cups of the milk and slowly bring just to a boil, stirring constantly. In a small bowl, mix together the eggs, salt, and remaining milk. Add the egg mixture to the hot cornmeal mixture and mix until well combined. Stir in the baking powder.

Pour the batter into a greased 1 1/2 to 2-quart casserole dish and bake for 25 to 35 minutes, or until a tester inserted in the center comes out clean. Serve hot with butter.

YIELD: 6 TO 8 SERVINGS

THE CHALFONTE

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