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Southern Spoonbread

Yield 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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