posted by jeanndan 03-13-99 10:03 AM
Junior League Cookbook from Little Rock Arkansas
Mothers Spoon Bread
1 cup corn meal
1 1/2 tsp. salt
1 cup cold milk
2 cups hot milk
1 tsp. baking powder
2 Tbls. butter, melted
3 egg yolks, beaten
3 egg whites, stiffly beaten
Preheat oven 350.
Combinge corn meal, salt, and cold milk and stir until smooth.
Add this to hot milk and cook in a saucepan over medium heat for about
5 minutes or until thickened, stirring constantly.
Add baking powder and buter. Place beaten egg yolks in a large bowl and
slowly add corn meal mixture, stirring well.
Gently fold in egg whites to mixture.
Pour into a greased 2qt. casserole dish and bake for 1 hour or until firm.
Serve immediately with lots of butter.