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Title: Spoon Bread
Categories: Breads
Yield: 8 servings

4 c Milk
1 c Cornmeal
3 ts Sugar
1 ts Salt
1/2 ts Baking powder
2 tb Butter
3 lg Eggs; separated

In a large saucepan, heat 3 cups milk over medium heat
until bubbles form around sides of pan.

Meanwhile, in a small bowl, combine the cornmeal, sugar,
salt and remaining milk until smooth. Slowly whisk
cornmeal mixture into hot milk. Cook and stir until
mixture comes to a boil. Reduce heat; simmer for 5
minutes, stirring constantly.

Remove from the heat. Sprinkle baking powder over the
cornmeal mixture, then stir it in with the butter. In a
small bowl, beat egg yolks; stir in a small amount of
hot cornmeal mixture. Return all to the pan and mix
well.

In a small bowl, beat egg whites until stiff peaks form.
Fold a fourth of the egg whites into the cornmeal
mixture. Fold in remaining egg whites until blended.

Transfer to a greased 2 1/2 qt. baking dish. Bake,
uncovered @ 350ºF/175ºC for 40-45 minutes or until
puffed and golden brown. Serve immediately.

Caroline Brown, Lexington, Kentucky

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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