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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a traditional Kentucky recipe. Itâs a popular side dish served all year long. If youâve never tried spoon bread before, I think youâll find itâs tasty and comforting. Ingredients:
4 cups 2% milk |
1 cup cornmeal |
3 teaspoons sugar |
1 teaspoon salt |
1/2 teaspoon baking powder |
2 tablespoons butter |
3 eggs, separated |
Directions:
1. In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.
2. Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.
3. Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.
4. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended.
5. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately. Yield: 8 servings.
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