1 cup milk
2 cups water
1 cup yellow cornmeal
1 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons butter
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 large eggs
In a saucepan, bring milk and water to a boil. Carefully sift in cornmeal, stirring constantly. Reduce the heat and cook until thickened, stirring occasionally. Remove from the heat and cool slightly. Beat in flour, salt, sugar, butter, and yeast. Cover and set aside for 1-1/2 hours.
Beat in eggs and pour the batter into a greased 8-inch pan. Let rise for 15 minutes.
Bake in a preheated 375*F oven for 35 minutes, or until lightly browned.
Makes 8 servings.