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What You Need:
(To serve 4 to 6)
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1 cup milk
½ cup yellow cornmeal
½ teaspoon salt
3 tablespoons butter
3 egg yolks
3 egg whites
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 375°. Over moderate heat, in a 2-quart saucepan, heat the milk until small bubbles form around the side of the pan. Slowly pour in the cornmeal, stirring constantly, and cook without boiling until the mixture is thick and smooth.
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2. Add the salt and butter, and stir until the butter has been completely absorbed.Then remove from the heat. Add the egg yolks to the mixture one at a time,beating vigorously after each addition.
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3. Lightly butter a 6-by-8-by-2-inch baking dish. With a whisk or rotary beater, beat the egg whites in a large bowl until they form unwavering peaks on the beater when it is lifted out of the bowl.
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4. Mix a large spoonful of the whites into the cornmeal mixture, then, with a rubber spatula, gently but thoroughly fold in the rest.
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5. Pour into the baking dish, smooth the top with a spatula and bake the spoon bread in the center of the oven for 35 to 40 minutes, or until golden brown. Serve directly from the baking dish with a large serving spoon.
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