Cornmeal Mush

• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 15 1/4-ounce can whole kernel corn, drained, liquid reserved
• 2 large eggs, beaten to blend

1. Preheat oven to 350F.
2. Combine cornmeal, sugar, salt and pepper in heavy large saucepan.
3. Pour reserved corn liquid into large measuring cup.
4. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal.
5. Add corn.
6. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes.
7. Cool to lukewarm, stirring occasionally, about 15 minutes.
8. Mix in eggs.
9. Spread in buttered 10-inch-diameter pie dish (or atop chili).
10. Bake cornmeal mixture in dish until firm to touch, about 40 minutes.
11. Let stand 10 minutes.
12. Cut into wedges.

yellow cornmeal, sugar, salt, pepper, whole kernel corn, eggs

Taken from www.epicurious.com/recipes/food/views/cornmeal-mush-5367 (may not work)