Texas Spoon Bread
Yield
6 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
milk
|
|
| 1 | cup |
cornmeal
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| 3 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
milk
|
|
| 237 | ml |
cornmeal
|
|
| 15 | ml |
butter
or margarine |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 3 | large |
eggs
separated |
|
Directions
In a saucepan, scald the milk; stir in cornmeal.
Reduce heat; simmer for 5 minutes, stirring constantly.
Remove from the heat; stir in butter, sugar, salt and baking powder.
In a small bowl, beat egg yolks.
Gradually stir in a small amount of the hot mixture into yolks; return all to pan and mix well.
In a mixing bowl, beat egg whites until soft peaks form.
Fold egg whites into hot mixture until well blended.
Pour into a greased 8 inch square baking dish .
Bake at 350℉ (180℃) for 40 to 45 minutes or until well puffed.
Use a spoon to serve.
