Recipe - Mothers Spoon Bread

1 cup Corn meal
1 One half teaspoon Salt
1 cup Cold milk
2 cup Hot milk
1 teaspoon Baking powder
2 tablespoon Butter; melted
3 Egg yolks; beaten
3 Egg whites; stiffly beaten

Preheat oven to 350ø. 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,
http://www.erols.com/hosey.