•In a separate bowl, mix the cornmeal, salt, and baking powder.
•To that bowl, add the milk and water and stir.
•Add the corn meal mixture and allow a crust to form at the bottom. Reduce heat to medium-low and cook, scraping the bottom of the skillet using a spatula to stir and fold the crust
•Reduce the heat to low and stir.
•Cook for an additional 15 minutes, stirring occasionally.
•Serve in a bowl with milk and sugar or butter.