Recipe For Cooking Spoon Bread

Toaster Oven Quick Breads :: Savory Quick Bread

Spoon Bread

1 C. milk
1/2 tea. salt
3/4 C. yellow cornmeal
2 Tbsp. butter, softened
3 lrg. eggs, separated

In a lrg. saucepan combine the milk, 1 C. water and the salt and bring the mixture to a simmer over moderately low heat. Stir in the cornmeal, a little at a time, and cook the mixture, stirring constantly, for 2 min., or until it is thickened.

In a food processor blend the mixture for 30 seconds; add the butter and the egg yolks, and blend the mixture until it is combined thoroughly.

In a lrg. bowl with an electric mixer beat the egg whites until they just form stiff peaks, stir one-fourth of the corn meal mixture into them, and fold in the remaining corn meal mixture gently but thoroughly. Pour the mixture into a buttered 1 1/2-qt. soufflé dish or casserole and bake in the middle of a preheated 375 degree F oven for 35 to 40 min. or until it is just firm in the center and browned lightly.

Serve hot.