Southern Spoonbread

Oxmoor House
8 servings


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1 cup cornmeal
3 cups milk, scalded
4 eggs, separated
1 cup milk
2 tablespoons butter or margarine, softened
2 teaspoons baking powder
1 teaspoon salt


Combine cornmeal and scalded milk in top of double boiler, mixing well. Stir in egg yolks and 1 cup milk. Place over boiling water; cook, stirring constantly, until mixture reaches the consistency of mush. Remove from heat, and stir in butter, baking powder, and salt.

Beat egg whites (at room temperature) until stiff peaks form; fold into cornmeal mixture. Spoon into a greased 2-quart casserole. Bake at 400° for 35 minutes or until a knife inserted in center comes out clean. Serve immediately.

Created date

February 2010