1 1/2 c. milk
1 (10 1/2 oz.) can mushroom soup
1 c. yellow corn meal
4 eggs, separated
2 tbsp. butter

Mix milk and soup in a saucepan. Add corn meal, cook slowly stirring constantly until consistency of mush. Beat egg yolks and add yolks and butter into the mixture. Pour into a greased casserole and bake in a preheated oven at 350 degrees, spoon bread is ready when top springs back at the touch of your finger.