Josephine'S Batter Bread - cooking recipe

Ingredients

2 eggs, well beaten
1/2 tsp. salt
1 1/2 c. boiling water
1 c. buttermilk
1 Tbsp. real butter
1 c. white cornmeal (waterground if possible)

Preparation

Pour meal in bowl without sifting.
Scald meal by pouring the boiling water over it and stirring to prevent lumps forming.
Add the water slowly, beating all the while.
Add salt and butter and let butter melt.
Mix well and set aside to cool slightly.
Add eggs, beaten with buttermilk and 1/2 teaspoon salt.
Beat well. Pour into a greased baking dish.
Set in hot oven at 450\u00b0 and leave from 1/2 hour to 40 minutes or until mixture just sets and no longer shakes in the middle. Do not overcook.
If properly baked, this is light and airy.
Just like a souffle.
Serve at once.