Corn Popovers
1 1/4 cups sifted corn meal 2 cups scalded milk 1 tablespoon melted butter 3 eggs 1/4 teaspoon salt Scald the corn meal with the milk, add butter and salt, beat thoroughly. When cool add 3 well beaten eggs, pour into hot iron gem pans and bake from thirty to thirty-five minutes in a hot oven.