Southern Spoon Bread
Yield
1 loafPrep
20 minCook
50 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
milk
|
|
| 1 | cup |
cornmeal
white |
|
| 1 | teaspoon |
butter
melted |
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 3 | each |
egg yolks
beaten |
*
|
| 3 | each |
egg whites
stiffly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
milk
|
|
| 237 | ml |
cornmeal
white |
|
| 5 | ml |
butter
melted |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 3 | each |
egg yolks
beaten |
*
|
| 3 | each |
egg whites
stiffly beaten |
*
|
Directions
Scald milk in double boiler, add corn meal, gradually, and cook 5 minutes, stirring to make very smooth.
Cool slightly and add butter, sugar and salt.
Add egg yolks, then fold in egg whites. Bake in greased baking dish in moderate oven about 45 minutes.
Serve hot from dish in which it was baked with plenty of butter.
