Featured Pinch Tips Video
1 can cream of mushroom soup
2 egg white, stiffly beaten
Mix soup and milk in pan and mix well. Stir in cornmeal. Bring to a boil slowly, stirring constantly. Boil for 5 minutes. Remove from heat
Add butter and salt, stirring until butter melts. Stir a small amount of the hot mixture into the egg yolks.
Stir yolks into the hot mixture. Fold in the egg whites. Pour into a 1 1/2 quart baking dish. Bake at 350 for 1 hour. Serve at once. Makes 4 servings.