2 eggs
1/2 cup cornmeal
1/3 cup butter
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 cup corn syrup
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Beat egg yolks in large bowl; pour into bottom of greased 20x10x2-inch pan. Fill with 1/3 cup butter, sprinkle with sugar, salt, vanilla and corn syrup.
Bake in preheated oven for 1 hour, or until bubbly. In a small mixing bowl, mix milk and egg yolks. Mix corn syrup and milk well, then add egg yolks and corn syrup mixture in small slit in top of container. Pour mixture over cooled cornbread.