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  James's Corn Spoon Bread

3 1/2 cups milk 
1 cup yellow cornmeal 
2 teaspoon salt 
1 can (about 1 pound or 2 cups) cream-style corn 
2 tablespoons butter 
5 eggs, well beaten 

Heat 3 cups milk over hot water in top of double boiler. Mix cornmeal with remaining milk and salt; add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes. Add corn and cook for 3 minutes longer. Add butter and stir until butter has melted. Fold in beaten eggs. Transfer mixture to a greased 2-quart casserole. Bake at 375° for 1 hour, or until firm but light (It will sink when removed from oven). Serve immediately with butter. Serves 6. 

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