Somewhere between a pudding and a bread, this Southern favorite can be dressed up for the holidays with the addition of coconut or converted to a main dish with the addition of some leftover ham. This fat-free version makes the most of the richness provided by the eggs.
1 cup yellow cornmeal
1 cup cold water
1 teaspoon salt
1 cup boiling water
2 large eggs
2 tablespoons light brown sugar
1 teaspoon baking powder
½ cup milk
1 cup grated coconut or chopped ham, optional
Combine cornmeal, cold water, and salt in a 2-quart saucepan. Beat in boiling water until smooth. Bring mixture to a boil over medium heat, stirring constantly. Continue cooking and stirring 5 minutes. Set aside 15 minutes to cool slightly.
Preheat oven to 400°F. Lightly grease a 1½-quart casserole or baking dish. Meanwhile beat eggs at high speed until very light. Gradually beat in brown sugar until thick and light. Fold in baking powder.
When cornmeal mixture has cooled, beat in milk. Fold in beaten egg mixture until completely combined. Fold in coconut or ham, if desired.
Pour mixture into greased casserole and bake until puffed and firm, 35 to 40 minutes. Serve immediately.
6 Servings