Homemade Spoon Bread Recipe
Tickle your tastebuds with this delicious Spoon Bread, won't you? The flavor of Milk Product makes this dish all the more appetizing. Treat your near and dear ones with this amazing Spoon Bread as a Breakfast . This Spoon Bread is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
1 1/2 cups milk
1 cup cornmeal
1 teaspoon salt
1 1/2 cups water
4 tablespoons butter or margarine or butter-flavor shortening
4 eggs, separated, at room temperature
Directions
1. In 2-cup measuring cup or small bowl, stir milk, cornmeal, and salt until well mixed. In 2-quart saucepan over high heat, heat water to boiling. Reduce heat to low; with wire whisk or rubber spatula, stir in cornmeal mixture; cook, stirring constantly, until very thick and bubbly. Remove saucepan from heat; stir in butter or margarine until mixed.
2. In small bowl, with fork or wire whisk, beat egg yolks; beat in a small amount of hot cornmeal mixture until blended. Gradually pour egg-yolk mixture back into cornmeal mixture in saucepan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly, until mixture thickens and bubbles just form. Remove saucepan from heat; cool cornmeal mixture slightly.
3. Preheat oven to 350°F. Grease 1 1/2-quart casserole. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold cornmeal mixture into beaten egg whites just until blended. Pour mixture into casserole. Bake 40 to 45 minutes until golden brown and knife inserted in center comes out clean.
2. In small bowl, with fork or wire whisk, beat egg yolks; beat in a small amount of hot cornmeal mixture until blended. Gradually pour egg-yolk mixture back into cornmeal mixture in saucepan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly, until mixture thickens and bubbles just form. Remove saucepan from heat; cool cornmeal mixture slightly.
3. Preheat oven to 350°F. Grease 1 1/2-quart casserole. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold cornmeal mixture into beaten egg whites just until blended. Pour mixture into casserole. Bake 40 to 45 minutes until golden brown and knife inserted in center comes out clean.
