Southern Spoonbread

Southern Spoon Bread (Makes 6 servings)

 

2 ½ cups Milk

1 cup Weisenberger Corn Meal

1 teaspoon Salt

1 ½ tablespoons melted butter

4 beaten egg yolks

1 teaspoon baking powder

4 stiff-beaten egg whites

 

Combine milk and corn meal. Stir until smooth, add salt. Cook over hot water, stirring constantly until thick, then add melted butter. Cool slightly for 10 minutes. Add beaten egg yolks, baking powder and mix well. Fold in stiff-beaten egg whites. Turn into buttered 1 ½ quart casserole dish.

Bake at 325 degree (slow) for 60 minutes or until firm.