St. Croix Spoon Bread

Directions

1. Combine milk, broth and cornmeal int top pan of double boiler over simmering water. Stir continually until mixture is thick and smooth; add butter and salt.
2. Remove pan from water and blend in egg yolks, let cool. Fold in egg whites beaten until stiff but not dry, and transfer to a well greased 1 1/2 quart souffle dish.
3. Bake at 375 degrees F for 30-35 minutes or until puffed and nicely browned.