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Plantation Spoon Bread

Yield 8 servings


  • 2 cups cornmeal
  • 2 cups boiling water
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/4 cup butter or margarine, melted
  • 3 eggs, separated

How to Make It

  1. Combine cornmeal and water; stir until well blended. Mixture will be thick. Stir in milk, salt, and butter.

  2. Beat egg yolks until thick and lemon colored; stir into cornmeal mixture. Beat egg whites (at room temperature) until stiff but not dry; gently fold into cornmeal mixture.

  3. Pour into a lightly greased 1 1/2-quart casserole. Bake at 350° for 40 minutes or until a knife inserted in the center of the bread comes out clean.

Oxmoor House Homestyle Recipes