Mother's spoon bread

Yield: 6 Servings

Measure Ingredient
1 cup Corn meal
1½ teaspoon Salt
1 cup Cold milk
2 cups Hot milk
1 teaspoon Baking powder
2 tablespoons Butter; melted
3 Egg yolks; beaten
3 Egg whites; stiffly beaten

Preheat oven to 350ø. Combine corn meal, salt and cold milk and stir until smooth. Add this to hot milk and cook in a saucepan over medium heat for about 5 minutes or until thickened, stirring constantly. Add baking powder and butter. Place beaten egg yolks in a large bowl and slowly add corn meal mixture, stirring well. Gently fold in egg whites to mixture. Pour into a greased 2 quart casserole and bake for 1 hour or until firm. Serve immediately with lots of butter. Yield: 6 to 8 servings.

ROBYN DICKEY

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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