Irene's corn spoon bread

6 Servings

Ingredients

Quantity Ingredient
2 cups Scalded milk
2 packs (10-oz) frozen corn
⅔ cup Corn meal
1 teaspoon Salt
1 Stick butter
1 tablespoon Sugar
3 Egg yolks
1½ cup Milk
3 Egg whites; beaten

Directions

Heat milk; add corn, corn meal and salt. Stir and cook 5 minutes. Beat in butter and sugar. Beat egg yolks and 1-½ cup milk; add to first mixture.

Fold in whites. Fill a well-buttered dish. Bake at 350 for 1 hour. Serve immediately.

MRS PAUL GARNER (ALICE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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