SPOON BREAD
I have been making this spoon bread for years. My kids loved it when they were at home. The recipe is over 100 years old. It makes a good side dish. Add 1/2 cup of sugar or honey to turn it into an old fashion dessert.
Provided by Barb G.
Categories Quick Breads
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Scald milk (do not boil).
- Stir in butter, cornmeal and salt.
- Cook stirring constantly.
- Until cornmeal comes away from sides of pan and thickens.
- Set aside to cool to lukewarm.
- Add beaten egg yolks.
- Mix throughly.
- Fold in stiffly beaten egg whites.
- Mix gently but throughly.
- Pour into greased and floured 2-quart baking dish.
- Bake 1 hour or until top is golden brown.
- Serve immediately.
Nutrition Facts : Calories 260.6, Fat 17.4, SaturatedFat 9.7, Cholesterol 144.3, Sodium 543.8, Carbohydrate 19.5, Fiber 1.5, Sugar 4.6, Protein 7.5
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