Spoon Bread

Mildly modified from the Better Homes and Gardens New Cook Book.

2 c milk
1 c cornmeal
1 c milk – yes, another one. Don’t just lump it in with the first.
2 Tbs butter
1 tsp salt
1 tsp baking powder
3 eggs separated whites from yolks

Set the oven for 325. Separate the yolks into a bowl large enough to hold a little over a cup and the whites into something comfortable for whipping. Get out your beaters, but don’t beat yet. Put the cornmeal in a saucepan. Stir 2 of the cups of milk into it. Cook, stirring constantly, until very thick and pulling away from the sides of the pan. I go with a medium to low heat for this so I don’t scald or curdle it. Turn the burner off. Stir in the other cup of milk, along with the butter, salt, and baking powder. Take a cup of the mix out and add it to the yolks, mixing up well, then return to the sauce pan. Yeah, you could just crack the yolk into the hot mix and risk curdling, but why chance it? It’s only one more dish to wash. Beat the whites to a stiff whip. Fold it into the mix. Turn the whole thing into a greased 2-quart casserole. Bake at 325 for about 50 minutes, until a knife stuck into the center comes out clean. Serve right away, cause it’s a soufflé and it’s going to fall. Supposed to serve 8 but 4 of us decimated it in one meal. This one I added ½ c. grated Colby cheese. Mmmmm.