SPOON BREAD
Breads
Ingredients
- 6 servings
- 1 cup corn meal
- 3 cups milk (divided)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons cooking oil
- 3 egg yolks, well beaten
- 3 egg whites, stiffly beaten
Directions
Preheat oven to 325°.
In a heavy saucepan cook corn meal and 2 cups of the milk until consistency of mush.
Remove from heat; add salt, baking powder, oil and remaining cup of milk.
Blend in the well-beaten egg yolks. Fold in stiffly beaten egg whites.
Pour into a greased 2-quart baking dish and bake at 325° for approximately one hour.
Serve with butter.
Hawthorne Family Cookbook
In a heavy saucepan cook corn meal and 2 cups of the milk until consistency of mush.
Remove from heat; add salt, baking powder, oil and remaining cup of milk.
Blend in the well-beaten egg yolks. Fold in stiffly beaten egg whites.
Pour into a greased 2-quart baking dish and bake at 325° for approximately one hour.
Serve with butter.
Hawthorne Family Cookbook
Source: PDF page 88
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