Mother's spoon bread
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .