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Title: Texas Spoon Bread
Categories: Bread
Yield: 6 Servings
| 3 | c | Milk |
| 1 | c | Yellow cornmeal |
| 1 | tb | Butter or margarine |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/4 | ts | Baking powder |
| 3 | Eggs; separated |
In a saucepan, scald the milk; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir in a small amount of the hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8 inch square baking dish. Bake at 350 for 40-45 minutes or until well puffed. Use a spoon to serve. Yield 6 servings.
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Taste of Home
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