Texas Spoon Bread
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
6 ServingsPrep: 20 min. Bake: 40 min.
- 3 cups milk
- 1 cup yellow cornmeal
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 Eggland's Best 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.
Nutritional Facts: 1 serving (1 cup) equals 216 calories, 9 g fat (5 g saturated fat), 128 mg cholesterol, 521 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein.