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Title: Mother'S Spoon Bread
Yield: 6 Servings

Ingredients

      1 c  corn meal
  1 1/2 ts salt
      1 c  cold milk
      2 c  hot milk
      1 ts baking powder
      2 tb butter; melted
      3    egg yolks; beaten
      3    egg whites; stiffly beaten

Instructions

Preheat oven to 350o. 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.

ROBYN DICKEY

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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