Cottage Spoon Bread
|Milk||1 3⁄4 Cup (28 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Small curd cottage cheese||1 Cup (16 tbs)|
|Melted butter/Hot gravy||2 Tablespoon (Adjust Quantity As Needed)|
Scald milk in a medium-size saucepan.
Add cornmeal and cook, stirring constantly, until thickened.
Mix in salt and sugar.
Blend a small amount of hot cornmeal mixture into beaten egg yolks, then return egg yolks to saucepan, mixing thoroughly.
Stir in butter and cottage cheese.
Beat egg whites until stiff but not dry.
Fold cornmeal mixture into egg whites.
Pour into an oiled 1 1/2-quart casserole.
Bake in a preheated 375°F. oven for 35 minutes.