1 c Corn meal
1 1/2 ts Salt
1 c Cold milk
2 c Hot milk
1 ts Baking powder
2 tb Butter; melted
3 Egg yolks; beaten
3 Egg whites; stiffly beaten
Preheat oven to 350?. Combine corn meal, salt and cold milk and stir until
smooth. Add this to hot milk and cook in a saucepan over medium heat for
about 5 minutes or until thickened, stirring constantly. Add baking powder
and butter. Place beaten egg yolks in a large bowl and slowly add corn meal
mixture, stirring well. Gently fold in egg whites to mixture. Pour into a
greased 2 quart casserole and bake for 1 hour or until firm. Serve
immediately with lots of butter. Yield: 6 to 8 servings.
ROBYN DICKEY
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
