From 1916:
Two cups water, 1 cup milk, 1 cup white cornmeal, 1 tablespoon butter, 2 eggs, 2 teaspoons salt.
Mix the water and the cornmeal and bring slowly to the boiling point and cook five minutes. Add the eggs well beaten and the other ingredients. Beat thoroughly and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon.