• 1  quart milk
• 1  cup enriched yellow cornmeal
• 2  tablespoons finely chopped onion
• 2  tablespoons chopped parsley
• 4  eggs
• 2  tablespoons butter or margarine
• 2  tablespoons prepared baconlike pieces (a soy protein product)
• 2  teaspoons salt
• 1  teaspoon sugar
• 1  teaspoon baking powder
• ¹/₄ teaspoon seasoned pepper
• 2  cups corn kernels (fresh, frozen, or canned)

1. Scald milk in top of a double boiler over simmering water.
2. Add cornmeal to scalded milk gradually, stirring constantly. Mix in onion and parsley. Cook over boiling water until thickened, about 10 minutes, stirring frequently and vigorously.
3. Meanwhile, beat eggs in a large bowl until thick and piled softly.
4. Remove double boiler top from water. Stir in butter and baconlike pieces. Blend salt, sugar, baking powder, and seasoned pepper; stir into cornmeal mixture. Add hot mixture gradually to eggs, beating constantly. Mix in corn. Turn into a buttered 2-quart casserole.
5. Bake at 425 ํF 40 to 45 minutes, or until top is browned. Serve immediately.

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