| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Bread |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal; white or yellow |
| 1 1/2 |
ts |
Salt |
| 2 |
c |
Milk; scalded |
| 2 1/2 |
ts |
Baking powder |
| 2 |
|
Eggs; separated |
INSTRUCTIONS
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 (375°) 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, http://www.erols.com/hosey.
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