- 1 cup corn meal
- 3 cups milk (divided)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons melted shortening
- 3 beaten egg yolks
- 3 stiff beaten egg whites
- Cook corn meal and 2 cups milk until consistency of mush.
- Remove from heat and add salt, baking powder, shortening and remaining 1 cup milk.
- Add egg yolks. Fold in egg whites.
- Bake in greased 2 quart baking dish in moderate oven 325° for 1 hour.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)