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Texas Spoon Bread

 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 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.