Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Scalded milk |
2 packs | (10-oz) frozen corn |
⅔ cup | Corn meal |
1 teaspoon | Salt |
1 \N | Stick butter |
1 tablespoon | Sugar |
3 \N | Egg yolks |
1½ cup | Milk |
3 \N | Egg whites; beaten |
Heat milk; add corn, corn meal and salt. Stir and cook 5 minutes. Beat in butter and sugar. Beat egg yolks and 1-½ cup milk; add to first mixture.
Fold in whites. Fill a well-buttered dish. Bake at 350 for 1 hour. Serve immediately.
MRS PAUL GARNER (ALICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .