Yield: 8 Servings
|1 cup||Cornmeal; white or yellow|
|2 cups||Milk; scalded|
|2½ teaspoon||Baking powder|
|2 \N||Eggs; separated|
Spoon bread is simply a very rich and dense corn bread, a dish so dense that it must be served up with a spoon. General Washington loved this dish and it was apparently served quite often at Mount Vernon.
Mix the cornmeal and salt together and stir them into the hot milk. Cook over very low heat, stirring all the time, until thick and smooth. Continue cooking for 15 more minutes, stirring occasionally. Cool slightly. Stir in the baking powder and well-beaten yolks, and fold in the stiffly beaten egg whites. Turn into a greased casserole or 8-inch-square pan. Bake in a moderate oven (375ø) about 35 minutes, or until the bread is firm and the crust is brown. Serve from the baking dish.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .