Corn Meal Spoonbread
|Milk||3 Cup (48 tbs)|
|Sea salt||1 Teaspoon|
|White corn meal||1 Cup (16 tbs), stone-ground (or yellow corn meal)|
|Eggs||4 , separated|
Scald the milk.
Add the butter and salt.
Slowly add the meal, stirring constantly.
Cook one minute after adding the last of the meal, still stirring.
Add the beaten egg yolks.
Beat the egg whites until stiff and fold into the corn meal mixture.
Pour into an oiled 2 quart casserole.
Bake 35 to 40 minutes at 350 Degree.