Savannah Spoon Bread Recipe
This Savannah Spoon Bread recipe is by a long shot my most preferred recipe. It is an ideal Main Dish. Was it you or the fragrance of Savannah Spoon Bread that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1/2 cup soy flour
1 1/2 cups stone-ground corn meal
3 cups water
1 teaspoon sea salt
3 tablespoons unrefined corn germ oil
3 eggs, separated
Directions
Mix the corn meal and soy flour together in a saucepan.
Stir the water in slowly to prevent lumping, and cook over a medium heat, stirring constantly, until boiling.
Remove from heat and cool to lukewarm.
Add salt, oil, and egg yolks.
Beat egg whites until stiff and fold them in gentlv.
Pour into an oiled 2 quart casserole.
Bake 40 to 45 minutes at 400 Degree.
Serve hot.
Stir the water in slowly to prevent lumping, and cook over a medium heat, stirring constantly, until boiling.
Remove from heat and cool to lukewarm.
Add salt, oil, and egg yolks.
Beat egg whites until stiff and fold them in gentlv.
Pour into an oiled 2 quart casserole.
Bake 40 to 45 minutes at 400 Degree.
Serve hot.
