Spider Spoon Bread
|Cornmeal||1 Cup (16 tbs), sifted (White Or Yellow)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|2% milk||4 Cup (64 tbs)|
|Unsalted butter/Margarine||1⁄2 Cup (8 tbs)|
|Egg yolks||3 Large|
|Baking powder||1 1⁄2 Teaspoon|
|Corn kernels||1 Cup (16 tbs)|
|Egg whites||5 Large|
1. Preheat the oven to 375°F. Grease a 12-inch cast iron or other heavy skillet (cover the handle of the second type with foil); heat in the oven.
2. Onto a piece of wax paper, mix the cornmeal, flour, sugar, and salt. In a medium-size saucepan, bring the milk and butter to a boil over moderate heat. Add the dry ingredients in a steady stream, whisking constantly. Remove from the heat and transfer to a large bowl to cool.
3. In a small bowl, with an electric mixer set on high, beat the egg yolks with the baking powder until thick and light yellow. Stir into the cornmeal mixture with the corn.
4. In a clean medium-size bowl, with clean beaters and the mixer set on high, beat the egg whites until stiff peaks form. Gently fold into the cornmeal mixture, then spoon into the hot skillet. Bake for 25 minutes or until puffy. Serve immediately, right from the skillet with Buttermilk Pecan Chicken.