Delicious Spoonbread
Instructions:
Soft enough to eat with a spoon, this Southern classic is a cross between a bread and a soufflé. 3 cups milk 1â„2 teaspoon salt 1â„4 teaspoon ground black pepper 1 cup cornmeal 4 tablespoons butter or margarine, cut into pieces 3 large eggs, separated
Makes 8 accompaniment servings. Prep: 15 minutes plus standing Bake: 40 minutes
- Preheat oven to 400 F. Generously grease shallow 11â„2-quart baking dish.
- In 4-quart saucepan, combine milk, salt, and pepper; heat to boiling over medium-high heat. Remove from heat; with wire whisk, whisk in cornmeal. Add butter, whisking until melted. Let stand 5 minutes.
- Whisk egg yolks, one at a time, into cornmeal mixture until blended. In medium bowl with mixer at high speed, beat egg whites just until soft peaks form when beaters are lifted. Gently fold beaten egg whites, one-half at a time, into cornmeal mixture just until blended. Pour evenly into prepared baking dish. Bake until spoonbread is set, about 40 minutes. Serve immediately.