Doc's Old Fashioned Spoon Bread
The bread will fall when removed from the oven, so eat immediately with plenty of butter.
Yield
4 servingsPrep
5 minCook
?Ready
?Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
milk, sweet
|
* |
| 1 | cup |
cornmeal
sifted |
|
| 1 ½ | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | heaping tablespoon |
butter
(do not substitute margarine) |
|
| 3 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk, sweet
|
* |
| 237 | ml |
cornmeal
sifted |
|
| 23 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | heaping tablespoon |
butter
(do not substitute margarine) |
|
| 3 | large |
eggs
separated |
|
Directions
Scald the milk and slowly add the cornmeal, sugar and salt.
Cook untill it puffs, stirring constantly.
Set off the stove and add the butter.
Allow to cool for 3 minutes.
Stir in well-beaten egg yolks.
Fold in the stiffly beaten egg whites.
Bake in a dish heavily greased with cooking oil until it brown and cracks near the edges, about 50 minutes at 350?
