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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This Southern dish has appealing down-home flavor. A sizable serving topped with butter is a treat. When I was growing up, Mother baked it to go with soups and stews. I always thought her spoon bread was the best. Mildred Sherrer, Fort Worth, Texas Ingredients:
3 cups milk |
1 cup yellow cornmeal |
1 tablespoon butter |
1 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon baking powder |
3 eggs, separated |
Directions:
1. In a large saucepan, heat milk to 180°; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in the butter, sugar, salt and baking powder.
2. In a small bowl, beat egg yolks. Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish.
3. Bake at 350° for 40-45 minutes or until well puffed. Use a spoon to serve. Yield: 6 servings.
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