Spoon Bread

• 2 c. evaporated milk
• 1 c. white corn meal
• 1/2 tsp. salt
• 3 eggs, separate yolks from the whites
• 1 c. water
• 2 Tbsp. butter
• vegetable cooking spray

1. Combine first 5 ingredients; cook over medium heat until thickens, about 5 minutes, stirring constantly.
2. Remove from heat (set aside).
3. Beat egg whites at medium speed until stiff.
4. Beat yolks slightly; while with mixer running, add slowly to egg whites.
5. Now, gradually stir in about 1/3 of corn meal mixture. Then add this egg white mixture to the remaining hot corn meal mixture.
6. Stirring constantly, pour entire corn meal/egg white mixture into a 1 1/2-quart deep casserole dish, coated with vegetable spray.
7. Bake at 350u0b0 for 35 minutes or until knife inserted in center comes out clean.
8. Makes a delicious corn bread substitute except you serve it with a spoon.

milk, white corn meal, salt, eggs, water, butter, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830295 (may not work)