| Spoon Bread
1 cup of white corn meal
2 cups of milk
2 teaspoons of butter
1/2 teaspoon of salt
3 eggs, separated |
|
Place cornmeal into a large saucepan. Add milk and cook, stirring constantly until it forms a thick mush. Add butter and salt. Cool slightly. Beat in one egg yolk at a time, then beat the whole well. Beat egg whites until stiff and fold them in. Turn into a buttered 2 - 3 quart casserole and bake in 275ºF. oven for 1 hour and 15 minutes. Serves 4 - 6 |
|