GRANDADDY'S SPOON BREAD
1 cup corn meal
2 cups milk
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons salad oil or melted shortening
1 cup milk
3 eggs, separated
Cook cornmeal and 2 cups milk till the consistency of mush. Remove from heat; add salt, baking powder, oil and 1 cup milk. Add 3 well-beaten egg yolks; fold in 3 stiff-beaten egg whites. Bake in greased 2 quart casserole in slow oven (325) about 1 hour. Spoon into warm dishes; top with butter. Makes 6 servings.
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2 comments:
Never had spoon bread but I think I'll try it! Thanks
Kathie
Let me know what you think ... it's great spooned up HOT in a small bowl with a dab of butter/margarine on top ... yummy!
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