Old-Time Southern Spoon Bread

Serves: 4
Total Calories: 353


2 cups milk
1 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
3 eggs white
1/4 teaspoon cream of tartar
3 eggs yolk
1/2 teaspoon baking powder
Softened butter


Preheat oven to 350°. Grease a 1 1/2 -quart soufflé or straight-sided baking dish. In a medium saucepan, stir milk, cornmeal, sugar and salt until no lumps remain. Stirring over medium-high heat, bring to a full boil. Mixture will be a thick mush. Remove from heat, add butter and stir for 1 minute to melt butter and cool mixture set aside.

In a small mixer bowl at medium speed, beat egg whites until foamy add cream of tartar, increase speed to high and continue beating until stiff but not dry.

Stir egg yolks and baking powder into cornmeal mixture until well blended. Stir about one-third of the egg whites into cornmeal mixture then gently fold in the remaining egg whites. Pour into dish. Bake for 45 to 50 minutes or until a knife inserted halfway between center and edge comes out clean.

Serve immediately with butter.

Nutritional Facts:

Serves: 4
Total Calories: 353
Calories from Fat: 144

This Old-Time Southern Spoon Bread recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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