| Cornmeal Spoon Bread 3/4 cup of yellow cornmeal
1 tablespoon of sugar
1/2 teaspoon of salt
2 cups of milk
1/4 cup of butter or margarine
4 eggs, separated | |
Preheat your oven to 375ºF. Lightly oil a 1 1/2 quart casserole or soufflé dish. Mix the cornmeal, sugar and salt in a 3 quart saucepan. Add the milk and butter. Heat the mixture to boiling point. Stir constantly until thickened. remove from the heat. Beat the egg yolks in a small bowl. Gradually stir about 1/3 cup of hot cornmeal mixture into the yolks, a tablespoon at a time. Stir the egg-yolk mixture into the remaining cornmeal mixture, mix thoroughly. Cool to lukewarm. Beat the egg whites in a large bowl with clean egg beater until stiff peaks form. Gradually fold in the cornmeal mixture. Pour into prepared casserole dish. Bake for 40 minutes. Serve immediately. |
