Ingredients & Directions
3 1/2 c Milk
2 1/2 c Cornmeal mix
2 Eggs — separated
Heat oven to 325. Grease 1 1/2 qt. casserole. Scald 2 1/2 cups of the
milk in small saucepan. Gradually add cornmeal mix, stirring
constantly. Continue cooking and stirring until mixture looks like
thick mush. Stire in egg yolks, 1 at a time. Remove from heat. Stir
in remaining 1 cup milk.
In bowl, beat whites until stiff.
Fold into cooked mixture. Put into casserole. Bake 1 hour,
until golden brown. Makes 1 pan of spoonbread.
Yields
1 Servings