1 c cornmeal

1 tsp salt

1/2 tsp dry mustard

1/4 tsp ground pepper

3 tbs sugar

3 c milk

1 c grated cheddar cheese

6 lg eggs

Preheat the oven to 350 degrees. Grease a 2 qt casserole and set aside.

Combine the cornmeal, salt, dry mustard, pepper, and sugar in a lg saucepan over low heat. When the mixture begins to bubble and thicken, gradually stir in the milk. Continue to cook over low heat and stir constantly until thickened. Stir in the cheese until melted, and remove from heat. In a separate small bowl, beat the eggs vigorously and stir a small amount (2-3 tbs) of the hot mixture into the eggs. Then add the eggs to the hot mixture, mixing thoroughly. Pour into the prepared casserole. Bake until puffy and browned, about 45 minutes. Remove the bread from the pan and cool on a wire rack or windowsill.

Serves 10-12