Instructions: Preheat oven to 350 degrees. Bring to a boil one-cup of milk; add corn and cornmeal, stirring constantly, and cook for 5 minutes. Remove from the fire and beat in butter, sugar, salt, and the remaining milk. The cold milk should cool the mixture. Beat egg yolks. In a separate bowl, beat whites until stiff, then fold the stiffly beaten whites into egg yolks. Add to cooled milk mixture. Pour the mixture into a buttered dish and bake for 30 minutes.

SMOTHERED SHRIMP:
In a medium saute pan over high heat add butter and saute the shrimp. When the shrimp are slightly pink, add the onions and garlic and saute until translucent. Dust with flour and stir well incorporated to a paste. Add chicken stock 1 cup at a time working, with a wooden spoon. When gravy is formed, season with salt and pepper and finish with chopped parsley.

POACHED EGGS:
Bring water to a boil; add vinegar and salt. Crack 2 eggs and poach for 3 to 4 minutes. Remove with slated spoon.

To Assemble:
In a soup bowl, scoop a small amount of spoon bread into the center. Top with poached eggs and garnish with shrimp and chopped parsley.

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