serve instead of grits or corn or mashed potatoes

2 cups milk
1 cup water
1 cup yellow cornmeal
2 tablespoons butter
1 teaspoon salt
3 eggs

Combine first 5 ingredients; cook over medium heat until thickened, stirring constantly. Remove from heat.
Beat eggs at medium speed of an electric mixer until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture stirring constantly. Pour into a lightly greased 1 1/2- quart casserole.
Bake at 350° F for 35 minutes or until a knife inserted in the center comes out clean.

6 servings.