Spoon bread is a kind of cornbread with the consistency of pudding. It's like corn pudding, only, you know, bread. ("Spoon" bread = you need a spoon to eat it.) It's an old Southern speciality, traditionally served with fish (especially fried catfish), but it's cheap and good any ol' time.
4 cups milk
1 cup cornmeal (enriched)
2 teaspoons butter
2 teaspoons salt
4 eggs, separated
Heat the milk in a double boiler (don't let it boil); add the cornmeal and stir until a mush is formed. Cook 5 minutes. Add the butter and salt, then add egg yolks. Whip the egg whites into stiff peaks and fold them in gently. Pour into greased casserole dish, bake at 450 45 minutes.
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