Yield: 6 Servings
|1 cup||Corn meal|
|1 cup||Cold milk|
|2 cups||Hot milk|
|1 teaspoon||Baking powder|
|2 tablespoons||Butter; melted|
|3 \N||Egg yolks; beaten|
|3 \N||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.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .