Gâteau de Maïs. Extensive use is made in the West Indies of corn flour, very similar to that used in Italy for the making of polenta. This delicious Creole cake is made with ¼ lb. of cornflour added to 1 quart of boiling milk, and stirred till the flour has absorbed the milk and the mixture is dry. When cold, add 2 whole eggs, 2 or 3 ozs. of butter, sugar to taste, and a flavouring of vanilla. Mix all thoroughly, put in a fireproof dish and bake in a moderate oven to a light brown.