This Southern U.S. favorite is actually a side dish, not a bread.
Serves 4-6
Pre-heat the oven to 350. Gently heat the milk in a large saucepan. Slowly whisk in the cornmeal. Bring to a boil, stirring constantly. Remove from the heat. Stir in the salt, butter, and baking powder. Whisk in the eggs. Pour into a lightly oiled two-quart casserole dish. Bake for 30 minutes (or until firm). Serve warm.