Buttermilk Spoon breads

Assemble these supplies: 

• 1 cup white or yellow cornmeal, preferably stoneground
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 4 eggs
• 1 cup milk

 Steps in preparation:

1. Preheat oven to 425 degrees. Lightly grease four 10- to 12-ounce ramekins or other ovenproof dishes.
2. In medium-size saucepan, combine cornmeal and salt. Add 2 cups boiling water and stir well. Cook over med­ium heat, stirring constantly, 1 to 2 minutes, or until thickened.
3. Remove pan from heat and add butter, stirring until melted.
4. In medium-size bowl, beat eggs until frothy and lemon colored. Add milk and stir until blended. Add egg mixture to cornmeal mixture and stir until batter is smooth.
5. Divide batter among ramekins and bake about 25 min­utes, or until tip of knife inserted in center comes out clean.