Date Posted: 7/11/2005
1 cup good corn meal
Tablespoon of lard
Teaspoon of salt
Whites of four eggs
Bring a quart of water to the boil and pour it over the corn meal, salt and fat in a heavy sauce pan.
Cook this mush over low heat for about half an hour, stirring often. If it gets too stiff too fast, lower the heat. When done, let the mush cool down some and brush yhe top with a little butter.
Heat the oven to 350 degrees. Meanwhile beat the egg whites until stiff and fold them into the mush. Drop glops of eggy mush (you will get about 18 of them) onto a baking sheet as if you were making drop biscuits and bake them for about half an hour. They come out very light.
Great to eat alongside hot crab dish and greens.