Spoon Bread

Directions

1. 1
   Mix corn meal, 1 cup milk and water in a 2-quart saucepan. Cook, stirring, constantly over medium heat until very thick. Remove from heat.
2. 2
   Stir in slightly beaten egg yolks, 2/3 cup milk, shortening, baking powder and salt until smooth.
3. 3
   Beat egg whites in small bowl until whites hold soft peaks.
4. 4
   Fold into corn mixture.
5. 5
   Pour into greased 2-quart casserole.
6. 6
   Bake at 325° for 50 to 55 minutes.
7. 7
   Serve immediately as potato or rice substitute.