1 cup of white corn meal 2 cups of milk 2 teaspoons of butter 1/2 teaspoon of salt 3 eggs, separated
Place cornmeal into a large saucepan. Add milk and cook, stirring constantly until it forms a thick mush. Add butter and salt. Cool slightly. Beat in one egg yolk at a time, then beat the whole well. Beat egg whites until stiff and fold them in. Turn into a buttered 2 - 3 quart casserole and bake in 275ºF. oven for 1 hour and 15 minutes. Serves 4 - 6
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