Aunt Jemima Easy Spoon Bread - cooking recipe

Ingredients

2 1/2 c. milk
1 c. Aunt Jemima corn meal mix
2 Tbsp. butter or margarine
3 egg yolks
3 egg whites, stiffly beaten

Preparation

Scald 1 1/2 cups of milk.
Combine corn meal mix and remaining 1 cup milk.
Slowly add to scalded milk; cook until just thickened, stirring constantly.
Remove from heat; stir in butter. Beat egg yolks until thick and lemon colored.
Slowly add corn meal mixture to beaten egg yolks, beating constantly.
Fold in beaten egg whites.
Pour into greased 1 1/2 or 2-quart casserole. Bake in preheated oven at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake another 25 to 30 minutes.
Makes 6 servings.