Title: Irene's Corn Spoon Bread
Categories: Bread
Yield: 6 Servings

2 c Scalded milk
2 pk (10-oz) frozen corn
2/3 c Corn meal
1 ts Salt
1 Stick butter
1 tb Sugar
3 Egg yolks
1 1/2 c Milk
3 Egg whites; beaten

Heat milk; add corn, corn meal and salt. Stir and cook 5 minutes. Beat in
butter and sugar. Beat egg yolks and 1-1/2 cup milk; add to first mixture.
Fold in whites. Fill a well-buttered dish. Bake at 350 for 1 hour. Serve
immediately.

MRS PAUL GARNER (ALICE)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.