Scald milk over low heat, then stir in cornmeal very slowly. Remove from heat; add next 8 ingredients. Just before turning into a 1-1/2 quart casserole, add the sour milk or cream gradually. Bake in a slow oven - 275 degrees - for 2 hours or until a silver knife inserted in the center, comes out clean. Stir once during baking. Serve warm with sweet cream. Serves 5.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,