Serves: 5
Total Calories: 206

1 cup cornmeal
3 cups milk, divided
3 eggs, beaten
2 teaspoons baking powder
1 tablespoon butter, melted
2 teaspoons salt

Combine cornmeal and 2 cups milk in a saucepan over medium heat; bring to a boil, stirring constantly. Add remaining milk, eggs, baking powder, butter and salt. Pour into a greased one-quart casserole dish. Bake at 400 degrees for about 35 minutes, or until a knife inserted in the center comes out clean. Serve warm.

Tip: Think flea-market fresh when decorating the kitchen for summer. An enamelware colander filled with soil can hold a collection of herbs or pretty pansies, while a vintage child-size watering can is the perfect size for just-picked garden blooms.

Nutritional Facts:

Serves: 5
Total Calories: 206
Calories from Fat: 63

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets