3 1/2 c  Milk
2 1/2 c  Cornmeal mix
2    Eggs -- separated

Heat oven to 325. Grease 1 1/2 qt. casserole. Scald 2 1/2 cups of the milk
in small saucepan. Gradually add cornmeal mix, stirring constantly.
Continue cooking and stirring until mixture looks like thick mush. Stire
in egg yolks, 1 at a time. Remove from heat. Stir in remaining 1 cup milk.
In bowl, beat whites until stiff. Fold into cooked mixture. Put into
casserole. Bake 1 hour, until golden brown. Makes 1 pan of spoonbread.