Instructions: Here are two recipes from The Joys of Jewish Cooking, Stephen and Ethel Longstreet

In a pot, mix water, corn meal and butter. Add salt, baking soda, egg yolk and buttermilk. Mix again.

Beat egg white until stiff, and fold into cornmeal mixture. Pour into a greased casserole. Bake in a moderate preheated 350 F oven for one hour, until firm. Serve hot, with butter.

6 servings.

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