Southern Tomato Spoon Bread
|Cornmeal||1 Cup (16 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Small, grated|
|Baking powder||1 Teaspoon|
|Eggs||3 , separated|
Mix the cornmeal with tomato juice.
Stir into the milk in a saucepan slowly and cook until thick, stirring frequently.
Remove from heat and stir in the butter, onion, baking powder and salt.
Add to the beaten egg yolks gradually, stirring vigorously to blend.
Beat the egg whites until stiff but not dry and fold into cornmeal mixture.
Turn into a greased 1 1/2-quart baking dish.
Bake in 375-degree oven for 40 to 50 minutes or until a knife inserted in center comes out clean.