Corn Pudding with Cornmeal

A Thanksgiving favorite.

6 T butter
3/4 C cornmeal
1 C boiling water
3 eggs
2 C milk
2 t baking powder
1 t salt
1/2 t pepper
1 C corn kernels

Preheat oven to 375 F. Put 2 T of the butter into a 1-1/2 quart baking dish and melt in the oven.

In a medium bowl, put the cornmeal. Add the boiling water and stir until smooth. Add the remaining butter to this and stir until melted.

In another medium bowl, beat the eggs. Stir in the milk, baking powder, salt, and pepper. Stir this mixture into the cornmeal mixture and then add the corn.

Pour into the buttered baking dish and bake 10 minutes. Then reduce the heat to 350F and bake 35-40 min longer. It will be puffed and golden brown on top.