This Southern dish has appealing down-home flavor. A sizable serving topped with butter is a treat. When I was growing up, Mother baked it to go with soups and stews. I always thought her spoon bread was the best. —Mildred Sherrer, Fort Worth, Texas
- 3 cups milk
- 1 cup yellow cornmeal
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 eggs, separated
- In a large saucepan, heat milk to 180°; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in the butter, sugar, salt and baking powder.
- In a small bowl, beat egg yolks. Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish.
- Bake at 350° for 40-45 minutes or until well puffed. Use a spoon to serve. Yield: 6 servings.
Originally published as Texas Spoon Bread in Taste of Home February/March 1997, p35
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