YANKEE SPOON BREAD

Ingredients:
Frozen kernel corn - 1 package
Milk - 3 cups
Cornmeal - 1 cup
Butter- 2 tbsp- 2 tsp
Salt
Baking powder - 1 tsp
Eggs - 3 (separated)

Method:

• Preheat oven to 325 F
• Cook corn according to directions. Drain; cool.
• Heat 2 cups milk.
• Mix cornmeal with remaining cup of milk; add to hot milk.
• Cook until thick; stir constantly.
• Add butter and salt; et coo.
• Add corn, baking powder, and slightly beaten egg yolks, mixing well.
• Beat egg whites until stiff; fold into cornmeal mixture.
• Pour all into casserole.
• Bake about 45 minutes.