3 cups milk
3Tbsp butter
3 large eggs
1/2 tsp oil
1 cup cornmeal (works with popcorn also), preferably coarsely ground
1 TBSP baking powder

Heat oven to 450 degrees and grease a shallow 1.5-2 quart dish. Heat 2 cups milk and the butter in a medium saucepan over medium heat until boiling.

Meanwhile whisk eggs, remaining 1 cup of milk and the salt.

Gradually add cornmeal to saucepan, whisking constantly to prevent lumps. Stir with a whisk until mixture returns to a boil and thickens slightly.

Whisk cornmeal mixture into egg mixture and stir in baking powder.

Pour into greased baking dish and bake 25 minutes or until slightly puffed. A light crust forms on top and the inside has a custard-like consistency.