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Virginia Spoon Bread

Virginia Spoon Bread


1 cup Cornmeal
3 cups Sweet Milk
1 teaspoon Salt
1 teaspoon Baking Powder
2 tablespoons Salad Oil or melted Shortening
3 Egg Yolks (beat well)
3 Egg Whites (beat well)


Cook cornmeal and 2 cups milk until the consistency of mush. Remove from heat; add salt, baking powder, salad oil and 1 cup milk. Stir in the egg yolks, fold in the egg whites. Bake in a greased 2-quart baking dish at 325° for 1 hour or until mixture doesn’t adhere to knife. Serve immediately.
6 Servings


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