(Spoon bread, so named because of its light, fluffy, custard-like texture, is served with a spoon. The addition of cream in this recipe gives the spoon bread a richer consistency)
Ingredients:1 2/3 cups milk
1/4 cup whipping cream
1 cup stone-ground white cornmeal
2/3 cup water
3 tablespoons soft butter
1 tablespoon sugar
Dash of salt
4 extra-large eggs, separated
2 teaspoons baking powder Directions: Combine the milk, cream, cornmeal, water, butter, sugar, and salt in a medium-size saucepan. Bring to a slow boil over medium-low heat and then simmer for 2 minutes, stirring vigorously. Eemove from heat and turn the mixture into a large bowl. Let it cool slightly. Beat the egg whites until they hold stiff peaks. Beat the egg yolks with the baking powder until the yolks are light and lemon-colored. Stir the egg yolks into the cornmeal mixture quickly. Fold in a quarter of the egg whites and then fold in the remaining egg whites. Gently pour the batter into a greased 3-quart souffle dish and bake in a preheated 375 degree F. oven for 35 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean. The center should still be creamy and soft. Spoon out individual servings at once and top with butter.”
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