Souper Spoonbread has a great taste. Souper Spoonbread gets its taste from corn meal mixed with eggs and cheese soup. Souper Spoonbread is inspired by many food joints around world.
Condensed cheddar cheese soup
11 Ounce (1 Can)
5 Ounce (1/2 Soup Can Milk)
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
3 , separated
Stir soup until smooth; gradually blend in milk.
Bring to boil, stirring.
Reduce heat and gradually add corn meal, stirring until just thickened.
Remove from heat; stir in butter.
Beat egg yolks until thick; stir in a few tablespoons soup mixture.
Blend yolks into remaining soup.
Combine salt and baking powder; sprinkle over egg whites.
Beat until stiff but glossy.
Fold whites into the soup mixture.
Pour into 1 1/2 quart souffle dish.
Bake in a 350° oven 1 hour