Mrs. Ralph Izard's 'Awendaw'

In this vintage recipe credited to "Miss Emma Gaillard Witsell," grits are called "hominy." Reprinted from Charleston Receipts: Collected by the Junior League of Charleston.

1-1/2 cups hominy, cooked
1 heaping tablespoon butter
3 eggs
1-1/2 cups milk
3/4 cup corn meal
1/2 teaspoon salt

While hominy is still hot, add butter and eggs beaten very light. Then gradually add milk and when well mixed, add corn meal and salt. The batter should be like thick custard. Pour in deep greased pan, bake in moderate over (375 degrees).
Serves 6-8.