KENTUCKY SPOON BREAD

3/4 cup yellow corn meal                                               2 tbsp melted shortening
2 cups milk                                                                     1 cup milk
1 tsp salt                                                                          3 eggs separated
1 tsp baking powder
2 tsp sugar

Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap - lined greased 2 quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy.


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