Preheat oven to 375 degrees.

Melt butter and pour into a 1 1/2 quart, 8x8 or 9x9 baking dish and set aside.

In a large saucepan, heat the milk until bubbles appear around the edges. Slowly pour in the cornmeal in a steady stream, whisking all the time.

Place the beaten eggs in a medium bowl and add 1/4 cup of the hot cornmeal mixture into the beaten eggs, whisking the entire time to prevent scrambling. Repeat this two more times for a total of 3/4 cup hot cornmeal in the eggs.

Add the egg mixture back into the remaining hot cornmeal, and add the salt and baking powder. Stir well.

Transfer to the baking dish and bake 35 minutes. The spoonbread will puff while it bakes then sink as it cools. Serve warm.