Soon Bread

SPOON BREAD
(makes 6-8 servings)

1 cup cornmeal
3 cups milk
2 tablespoons shortening
1 teaspoon baking powder
1 teaspoon salt
3 egg yolks, beaten
3 egg whites

1. Preheat the oven to 350 degrees. Grease a 2-quart square baking dish. Set aside.

2. In a medium mixing bowl, stir together the cornmeal and 1 cup of the milk.

3. In a 2-quart saucepan, over medium heat, warm the remaining 3 cups milk. Slowly stir the cornmeal mixture into the hot milk. Reduce the heat to low and cook, stirring frequently, for 10 minutes. Remove from heat.

4. In a clean, medium mixing bowl using and electric mixer, beat the egg whites until they hold stiff peaks. Set aside.

5. Stir the shortening, baking powder and salt into the cornmeal-milk mixture. Stir in the beaten egg yolks. Fold in the beaten egg whites.

6. Turn the mixture into the prepared baking dish. Bake, uncovered, in the oven for 40-45 minutes or until a knife inserted into the center comes out clean. Serve hot.