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Southern Spoon Bread

Source of Recipe

From "The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"It wasn't until I was in college that I discovered that spoon bread wasn't a common addition to the dinner table. We've introduced many a friend to this Southern dish, also known as 'batter bread,' over the years."

List of Ingredients

â—¦ 4 large eggs, separated
â—¦ ¾ cup yellow cornmeal
â—¦ 1 tablespoon sugar
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon cayenne pepper
â—¦ 2 cups whole milk
â—¦ ¼ cup unsalted butter


Recipe

Preheat oven to 375° F.

Using an electric mixer, beat egg whites until they form stiff peaks. Set aside. Mix together cornmeal, sugar, salt, and cayenne pepper in a large saucepan. Add in milk and cook over medium heat, stirring constantly, until thickened. Remove from stove top and stir in butter until mixture is smooth.

Beat egg yolks and gradually stir into the hot cornmeal mixture. Carefully fold in egg whites. Pour into a greased 1 ½-quart casserole dish. Bake for 30 to 35 minutes. Spoon bread should be puffed and golden. Remove from oven and serve immediately.

Makes 6 to 8 servings