Chicken Spoon Bread from 1951
1 1/2 cups milk
2 (10 oz) cans (2 1/2 cups) condensed cream of chicken soup
1 cup yellow cornmeal
2 tablespoons butter
4 eggs, separated
Combine milk and soup; stir in cornmeal;
cook mixture slowly until thick. Add the
butter. Beat egg yolks; add to cornmeal
mixture. Beat egg whites stiff, but not
dry; fold into cornmeal mixture.
Bake in a greased 2-quart casserole in a
moderate oven (350 degrees F.) about one
hour or until done. Serve hot with lots
of butter.
Serves 6.
Source: Eugene OR Register-Guard, Aug 22, 1951