Southern Spoon Bread
3 cups Sweet Milk
1 teaspoon Salt
1 teaspoon Baking Powder
2 tablespoons Salad Oil or melted Shortening
3 well-beaten Egg Yolks
3 stiffly beaten Egg Whites
Cook cornmeal and 2 cups milk until the consistency of mush. Remove from heat; add salt, baking powder, salad oil and 1 cup milk. Stir in egg yolks, fold in egg whites. Bake in greased 2-quart baking dish at 325° for 1 hour or until mixture doesn't adhere to knife. Serve immediately.
Serves six.
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