2 cups boiling water
1 cup yellow corn meal
1 tablespoon butter
1 1/2 teaspoon salt
4 eggs
1/2 cup milk
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar

Gradually add corn meal to boiling water. Stir in butter and salt and cook over hot water in a double boiler until thick. Pour mixture into a mixing bowl to cool.

In the meantime, separate the eggs and beat the yolk and milk together, using a rotary beater. When corn mixture is cool, beat in the milk mixture.

Stir in the flour, sugar, and baking powder, which you have sifted together.

Fold in stiffly beaten egg whites.

Pour into well greased baking dish, about 1/2 full, and bake in a preheated 375°F oven 30-35 minutes.

Serve with a spoon, directly from the dish that the spoonbread was baked in.

Submitted by: CM