Back in the 50s homemakers were experimenting with side dishes that were easy and cheap to make. This became a popular side dish and my Dad made it sometimes as well. It's best served with something like chicken or pork and a pat of spread on top. You could also top it with shredded cheese.
- 1 1/2 cups milk of your choice (I use original, unsweetened almond milk)
- 2 cans (10 oz cans) cream of chicken soup (I use Memaw's LoSo)
- 1 cup yellow cornmeal
- 2 tbsp butter (may use a substitute spread)
- 4 eggs, separated
- Preheat the oven to 350 degrees.
- Combine the milk and soup.
- Stir in the cornmeal
- Cook slowly in a non-stick pot until it thickens.
- Add in the butter and remove it from the heat. Cool.
- Beat the egg whites to a stiff but not dry stage.
- Fold into the cornmeal mixture.
- Bake in a greased 2-quart casserole for 45 minutes to 1 hour.
- Serve hot with butter.
This makes a great "side" substitute for the standard cornmeal stuffing served with a nice roasted chicken.