A traditional southern bread that is a cross between custard and cornbread.


  • 1 cup WEM Organic White Cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3 eggs or 3/4 cup egg substitute
  • 2 cups skim milk
  • 1 tablespoon vegetable oil


Hands-on Time: 10 minutes
Baking Time: 35-40 minutes
Total Time: 50 minutes
Servings: 8 to 10

  1. Preheat oven to 350°F.
  2. In a large saucepan, stir together the milk and cornmeal and bring to a slow boil stirring constantly.
  3. Continue cooking and stirring for about 3 minutes or until mixture thickens.
  4. Remove from heat and pour into a medium-size bowl.
  5. Stir in sugar and salt.
  6. Let cool for about 5 minutes.
  7. If using fresh eggs, separate the yolks and whites.
  8. Add egg yolks one at a time, stirring after each addition.
  9. Beat the egg whites with a whisk or electric mixer until softly stiff.
  10. If using egg substitute beat well.
  11. Fold into cornmeal mixture.
  12. Pour into a 9-inch ungreased baking dish. Place dish in a larger baking pan containing one inch of water. Bake 35-40 minutes or until set. Serve immediately while it is fresh, hot, and yummy!