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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is from an old Pillsbury cookbook that is falling apart. I don't have the front cover and part of the pages are torn. So, I'm going to share these before the book is completely destroyed. Ingredients:
2 cups yellow cornmeal |
2 tsp baking powder |
3 eggs |
2 tbs butter, melted |
2 cups pillsbury's best |
1 tsp salt |
1 pint milk |
1/2 cup boiling water |
Directions:
1. Pour the boiling water over the cornmeal, and let it get cool; sift the flour together with the baking powder and salt. Beat the yolks of the eggs until they are light, then add them to the cornmeal and add the milk, flour and the melted butter; beat to a smooth batter and beat the egg whites to a stiff froth.
2. Add the egg whites to the mixture, stirring it in quickly. Pour into a shallow, well-greased pan and bake in a hot oven 25 minutes.
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