Irene's corn spoon bread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Scalded milk |
| 2 | packs | (10-oz) frozen corn |
| ⅔ | cup | Corn meal |
| 1 | teaspoon | Salt |
| 1 | Stick butter | |
| 1 | tablespoon | Sugar |
| 3 | Egg yolks | |
| 1½ | cup | Milk |
| 3 | Egg whites; beaten | |
Directions
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, .