Corn-Spoon - cooking recipe

Ingredients

3 eggs, separated
1 1/4 c. milk, scalded
3/4 c. corn meal
3/4 tsp. baking powder
2 Tbsp. margarine
1 (17 oz.) can cream-style corn
3/4 tsp. salt

Preparation

Grease a 2-quart baking dish.
Beat egg whites (at room temperature) until stiff.
Beat yolks until thick.
Stir corn meal and salt into milk, beating hard.
Cook a few seconds until consistency of thick mush; blend in margarine, corn, baking powder, egg yolks, then fold in egg whites.
Pour into baking dish.
Bake at 350\u00b0 for about 35 minutes or until puffy and golden brown (knife inserted in middle comes out clean).