Title: Baked cornmeal
 Categories: Preserving, Canadian
      Yield: 8 Servings
 
    1/4 c  Vegetable oil
      1 sm Onion; finely chopped
      1 c  Cornmeal
      5 c  Milk; warm
      1 ts -Salt
      1 ts Sugar
      4    Eggs; well beaten
    1/2 c  Whipping cream
      1 ts Baking powder
 
  Grand prize:  Gail Krawetz, Invermay, Sask.
  
  "My grandmother was renowned for her baked cornmeal. She was asked to
  bring a roasterful to church dinners and local weddings. Now my
  mother often does the same thing. The secret to light cornmeal is to
  cook it on the stove, then bake it." Serve this cornmeal with roasted
  meats, cooked vegetables or a salad.
  
  In a large saucepan, heat oil over medium-high heat; cook onion,
  stirring occasionally, for 5 minutes or until golden. Reduce heat to
  medium-low; stir in cornmeal until well coated. Stir in milk, salt
  and sugar; cook, stirring constantly, for 15 to 20 minutes or until
  thickened. combine eggs, cream and baking powder. reserving 2 Tbsp
  for topping, gradually stir in egg mixture into cornmeal; cook,
  stirring for 7 minutes or until very thick. Pour into greased 12 cup
  (3 L) casserole dish. Drizzle reserved egg mixture over top; bake,
  uncovered in 325F oven for 1 hour or until golden.
  
  SERVES: 8-10