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Spoon Bread


  • 1 cup milk
  • 1/2 teaspoon salt
  • 3/4 cup yellow cornmeal
  • 2 tablespoons butter, softened
  • 3 large eggs, separated


  1. In a large saucepan combine the milk, 1 cup water and the salt and bring the mixture to a simmer over moderately low heat. Stir in the cornmeal, a little at a time, and cook the mixture, stirring constantly, for 2 minutes, or until it is thickened.
  2. In a food processor blend the mixture for 30 seconds; add the butter and the egg yolks, and blend the mixture until it is combined thoroughly.
  3. In a large bowl with an electric mixer beat the egg whites until they just form stiff peaks, stir one-fourth of the corn meal mixture into them, and fold in the remaining corn meal mixture gently but thoroughly.
  4. Pour the mixture into a buttered 1 1/2-quart souffle dish or casserole and bake in the middle of a preheated 375 degree F oven for 35 to 40 minutes or until it is just firm in the center and browned lightly.
  5. Serve hot.

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