Recipe:
Spoon Bread
Ingredients:
Butter for the molds 2 Cups milk 2/3 Cup Stone-ground cornmeal 1 teas. Salt 1 tbsp. Sugar 2 tbsp. Butter 3 Eggs separated 2 teas. Baking powder Tools: 4-5 oz. Ramekins or Timbales
Cooking Instructions:
1) Generously butter the molds, and line molds with cornmeal. Preheat the oven to 350. 2) In a heavy medium sauce pan, scald the milk, do not let it boil. Combine the cornmeal, salt and sugar, and slowly stir into the milk. Add the butter and stir constantly for 8 minutes over moderate heat. Remove from heat. 3) Off the heat, stir in the egg yolks and baking powder, Let cool. 4) In a bowl, beat the egg whites with a dash of salt until they form soft peaks. Thoroughly blend about ½ cup of the egg whites into the cornmeal mixture to lighten it. Gently fold in the remaining egg whites, do not over blend. 5) Pour the mixture into the buttered and dusted molds and bake for 15-20 minutes, until golden. 6) Run a palette knife around inside rim of molds and tap inverted mold gently onto serving platter.
Serving Instructions:
Serves 4-6
