Spoon Bread

1. 1

   Mix corn meal, 1 cup milk and water in a 2-quart saucepan. Cook, stirring, constantly over medium heat until very thick. Remove from heat.

2. 2

   Stir in slightly beaten egg yolks, 2/3 cup milk, shortening, baking powder and salt until smooth.

3. 3

   Beat egg whites in small bowl until whites hold soft peaks.

4. 4

   Fold into corn mixture.

5. 5

   Pour into greased 2-quart casserole.

6. 6

   Bake at 325u00b0 for 50 to 55 minutes.

7. 7

   Serve immediately as potato or rice substitute.

* Per serving · 4 servings · Values may vary.

No additional tips available.