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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe from my mother, Margaret Cousins Matteson of Oxford, NC makes wonderful spoon bread. I have made this innumerable times. If you have leftovers, pan them with butter and serve with molasses. Ingredients:
1 cup white cornmeal |
2 cups cold water |
2 teaspoons salt |
1 cup milk |
4 eggs, separated, plus |
1 egg white, extra |
2 -3 tablespoons melted butter |
Directions:
1. Mix together the corn meal, water, salt, bring to a boil and cook for 5 minutes, stirring constantly. Beat the egg yolks and whites separately, then add the milk and then the melted butter to the yolks, Add this to the meal mixture and then fold in the stiffly beaten egg whites. Preheat your oven to 400°F Place the mixture in a greased 2 quart souffle dish or casserole dish and bake for 45-50 minutes until completely brown.
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