Spoon Cornbread
Mrs. Lelia M. Callaway
1 pint milk, heated
1/2 cup white cornmeal
1/2 teaspoon salt
1/2 cup butter
4 eggs, separated
Heat milk to boiling point. Stir in cornmeal and salt. Boil 5 minutes, stirring constantly. Remove from heat and beat in butter and eggg yolks. Let mixture cool, then fold in stiffly beaten egg whites. Pour into buttered baking dish and bake 20 minutes. Serve at once. Serves 6.
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