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Ingredients
- 1/2 c. cornmeal
- 2 c. hot milk
- 1/2 tsp. salt
- 4 egg yolks, beaten
- 4 egg whites, beaten
Method
- Make a mush of the cornmeal, hot milk and salt.
- Cook until thick; add beaten egg yolks, then fold in beaten egg whites.
- Beat as when making meringue.
- Pour into buttered 1 1/2-quart casserole.
- Bake at 325°
- for 45 minutes to 1 hour.
- Yields 6 servings.