Double Corn Bake
|Milk||4 Cup (64 tbs)|
|Salt||1 1⁄2 Teaspoon|
|White cornmeal||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Baking powder||1 Teaspoon|
|Canned cream style corn||8 Ounce (1 Can)|
1. Scald 3 cups of the milk with the butter or margarine and salt in a large, heavy saucepan over low heat; combine cornmeal with remaining 1 cup milk; gradually stir into the scalded milk; cook, stirring constantly, until mixture thickens; lower heat to simmer; cover; cook for 5 minutes longer.
2. Beat the egg whites until stiff in large bowl; beat egg yolks with the baking powder in medium-size bowl; blend a little hot cornmeal mixture into yolks; stir in remaining hot cornmeal; add corn; mix well; fold into beaten egg whites.
3. Pour into a buttered, 8-cup baking dish; sprinkle with paprika.
4. Bake in slow oven (325°) about for 1 hour, or until puffy-golden and set in center.