| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Scalded milk |
| 2 |
pk |
(10-oz) frozen corn |
| 2/3 |
c |
Corn meal |
| 1 |
ts |
Salt |
| 1 |
|
Stick butter |
| 1 |
tb |
Sugar |
| 3 |
|
Egg yolks |
| 1 1/2 |
c |
Milk |
| 3 |
|
Egg whites; beaten |
INSTRUCTIONS
Heat milk; add corn, corn meal and salt. Stir and cook 5 minutes. Beat in
butter and sugar. Beat egg yolks and 1-1/2 cup milk; add to first mixture.
Fold in whites. Fill a well-buttered dish. Bake at 350 for 1 hour. Serve
immediately.
MRS PAUL GARNER (ALICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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