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.