Spooon Bread

1 cup milk
1/2 tsp. salt
1 cup of water
3/4 cup yellow cornmeal
2 tbsp. butter (cut into bits)
3 large eggs, separated

In a large pan, combine milk , salt & water and bring to a simmer over low heat. Stir in cornmeal a little at a time and cook, stirring constantly for 2 minutes or until it is thickened. Put in a food processor and blend 30 seconds. ( I used the mixer in the same pot where I cooked it. You could also blend it vigorously with a wooden spoon.) Add the butter and egg yolks and blend until combined.

In a large bowl beat the egg whites until they just form stiff peaks. Use the electric or hand beater or a whisk and lots of elbow grease. Stir 1/4 of the cornmeal mixture into the egg whites and then gently fold in the remainder. Pour in to a 1 1/2 quart casserole dish that has been greased and bake at 375 F for 30 -40 minutes.
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Serve with a gravy or stew of some sort.

Thanks goes to our neighbor, Peter Grant, for this recipe.