Martha stewart's spoonbread

Yield: 4 Servings

Measure Ingredient
⅔ cup Cornmeal
1 teaspoon Salt
1 tablespoon Sugar
2 cups Milk; scalded
2 tablespoons Butter; softened
3 \N Eggs; separated
2 teaspoons Baking powder
1 pinch Salt

Preheat oven to 350 degrees. Lightly butter 1-quart casserole dish. Combine cornmeal, salt andsugar. Slowly stir into scaled milk. Over low heat, blend in the butter. Remove the saucepan from heat and beat in egg yolks and baking powder. Let cool. Beat egg whites and a pinch of salt until stiff.

Gently fold into cornmeal mixture. Pour the batter into the prepared dish and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

Serves 4.

Tip: This dish takes longer to cook than stated in recipes. Try about 45 to 50 minutes.

Recipe by: Martha Stewart Quick Cook Posted to Bakery-Shoppe Digest by Mary <smile@...> on Apr 05, 1998

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