SPOON BREAD

Ingredients:

• 1 pint scalded milk
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 egg yolks
• 3 egg whites, beaten stiff
• 2 tablespoons melted butter

Instructions:

1. Stir cornmeal into hot milk in a double boiler until it reaches the consistency of mush.
2. Add baking powder, salt, and butter. Mix well.
3. Stir in egg yolks.
4. Gently fold in beaten egg whites.
5. Pour into a hot greased dish.
6. Bake at 375°F (190°C) for 30 minutes.