2 c. milk
1 c. yellow cornmeal
1 c. milk
2 tbsp. butter
1 tsp. salt
1 tsp. baking powder
3 beaten egg yolks
3 stiff beaten egg whites
butter

Preheat oven to 325 degrees. In a saucepan stir 2 cups milk into cornmeal. Cook, stirring constantly, until very thick and pulling away from sides of pan. Remove from heat. Stir in 1 cup milk, 2 tablespoons butter, salt and baking powder. Stir about 1 cup of the hot mixture into egg yolks; return all to saucepan. Gently fold in egg whites. Turn into a greased 2 quart casserole. Bake in a 325 degree oven about 50 minutes or until a knife inserted near center comes out clean. Serve immediately with butter. Makes 6 servings.

CHEESE SPOON BREAD: Prepare Spoon Bread batter as above, except stir 1/2 cup grated Parmesan cheese (2 ounces) into cooked cornmeal mixture with the 2 tablespoons butter.