Spoonbread

1 cup white cornmeal
2 cups water
1 teaspoon salt
1 cup cold sweet milk
2 eggs
2 tablespoons butter, melted

Sweet milk:
2 cups nonfat milk
2/3 cup raisins


In a large saucepan, combine 1 cup of white cornmeal with 2 cups of water and then add 1 teaspoon of salt. Bring to a boil, then lower theheat and cook for 5 minutes, stirring constantly. (The mixture will be very stiff at first, but the proportions are right, so keep stirring and don't add more water.) Remove from heat and very gradually stir in 1 cup of cold sweet milk, followed by 2 well-beaten eggs and 2 tablespoons of melted butter. Pour the thoroughly mixed batter into a hot, greased baking dish and bake in a preheated 400° oven for about 40 minutes, or until firm in the middle and well-browned over the top. Serve it hot, straight from the dish. This quantity provides 4 to 6 small servings; for more, double the recipe.

Sweet Milk: Make at least one day in advance of use, but is sweeter after 2 days. Combine milk and raisins in a jar and refrigerate. Before using, shake the jar vigorously. Milk should be ivory in color. Strain the milk to remove the raisins. Now you can use the milk in the recipe.