Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow) cornmeal over med. Heat to make a mush. Add 3 well beaten eggs, removing from heat at once. Beat well and add 1 Tb baking powder, 1 tsp. Salt, 2 Tb butter (melted). Beat 3 minutes; Pour into greased 2-qt. Casserole. Bake 30 to 35 minutes at 350 degrees F or till lightly browned. Serve warm. Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer