Spoonbread
6 servings
3 cups milk
1 cup cornmeal
1½ teaspoons salt
2 tablespoons butter or margarine
4 egg yolks, beaten
4 egg whites
Combine milk, cornmeal, and salt. Cook over low heat, stirring constantly, until thickened, about 15 minutes. Mix in fat. Cool to lukewarm. Stir in egg yolks.
Beat egg whites until stiff, but not dry. Fold into mixture; pour into greased 1½-quart casserole.
Bake at 400° F. (hot oven) for 35 to 40 minutes or until set. Serve immediately.