SOUTHERN SPOON BREAD
When we were in Gettysburg PA last summer, we had the most wonderful spoon bread at the Farnsworth House Restaurant. I haven't tried this recipe yet, but I'm hoping it's just as good! This comes from Lean and Luscious and Meatless.
Provided by Whisper
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Oil a 1-3/4 quart baking dish.
- Combine cornmeal and salt in a medium saucepan.
- Gradually stir in milk, making a smooth mixture.
- Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
- Remove from heat.
- Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
- Mix well.
- In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
- Fold into cornmeal mixture, gently but thoroughly.
- Spoon mixture into prepared pan.
- Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
- Serve right away.
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