A somewhat lighter contemporary version of the old favorite.
Scald the milk, add the butter and gradually beat in the corn meal. Stir until slightly thickened. Remove from the stove and add the other ingredients, beating well after each addition. Pour into a well-buttered casserole and bake in a slow (275-300 degrees F) oven for about 2 hours. Serve warm with cold whipped cream or a scoop of vanilla ice cream.