Louisiana Spoon Bread
Yield
servingsPrep
15 minCook
50 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 3 | cups |
milk
scalded |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
butter
melted |
|
| 3 | each |
egg yolks
beaten |
*
|
| 3 | each |
egg whites
stifly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 7.1E+2 | ml |
milk
scalded |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 15 | ml |
butter
melted |
|
| 3 | each |
egg yolks
beaten |
*
|
| 3 | each |
egg whites
stifly beaten |
*
|
Directions
After scalding the milk in a saucepan over high heat, reduce to low and add cornmeal.
Cook 5 minutes. Add salt and cool slightly.
Add the butter and sugar then add the egg yolks, stirring rapidly and mixing well.
Fold in the egg whites.
Bake in a greased baking dish 350℉ (180℃) F, about 45 minutes.
Serve immediately.
