Southern Spoon Bread
|Yellow cornmeal/White cornmeal||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||3 , slightly beaten|
|Baking powder||1 Teaspoon|
Preheat oven to 375 F.
Grease a 2-quart casserole or a 12-by-8-by-2-inch baking dish.
In medium saucepan, gradually stir cornmeal and salt into boiling water.
Cook, over medium heat, stirring constantly, until consistency of thick mush.
Remove from heat.
Add butter and milk; beat until smooth.
Let cool to room temperature.
Meanwhile, beat egg whites until stiff peaks form when beater is raised; set aside.
Using same beaters, beat egg yolks until thick and lemon-colored.
Stir egg yolks and baking powder into cooled cornmeal mixture, mixing well.
Then gently fold in egg whites until well combined.
Turn into prepared casserole; bake 40 to 50 min- utes, or until golden-brown and puffy.
To serve, spoon from casserole (or, if baked in oblong dish, cut into squares), and serve hot, with butter.
Makes 8 servings.