Recipe: Chicken Spoon Bread from 1951 (using cream of chicken soup)

CHICKEN SPOON BREAD FROM 1951

1 1/2 cups milk
2 cans (10 oz each) condensed cream of chicken soup (2 1/2 cups)
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. (Remove from heat.)

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