Old Fashioned Deep South Spoon Bread
|Light cream||1 Pint|
|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Sifted stone or water ground white corn meal||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Baking powder||1 Teaspoon|
Preheat oven to 375° F.
Heat cream, milk, butter, sugar, and salt uncovered, stirring occasionally, until scalding; off heat, mix in corn meal, beating until smooth and thick.
Lightly beat yolks and stir in baking powder.
Stir a little of the hot mixture into yolks, then return to pan and blend well.
Beat whites until soft peaks form and fold in.
Bake, uncovered, in a lightly buttered 2-quart casserole or souffle dish 30-35 minutes until puffy and lightly browned.
Serve oven hot with lots of butter, salt, and freshly ground black pepper.