- 1/2 cup yellow cornmeal
- 2 cup milk, scalded
- 3 egg yolks
- 1 tsp. salt
- 1/2 tsp. baking powder
- 3 egg whites
- 1/4 tsp. cream of tartar
Stir cornmeal gradually into hot milk. Cook until thick, about 2 minutes, stirring constantly. Remove from heat and let cool a few minutes. Beat egg yolks with salt and baking powder until thick. Stir into cooked cornmeal. Beat egg whites with cream of tartar until very stiff, almost dry peaks are formed. Fold into cornmeal mixture, leaving islands of unblended whites. Pile into ungreased 1 1/2 quart casserole. Set casserole in shallow pan and fill pan with 1/2 inch hot water. Bake at 375 degrees F for 45 minutes or until done. Serve with plenty of butter.
By Robin from Washington, IA
September 21, 20070 found this helpful
I was raised on spoon bread my mom made it on a regular basis!! I have some instant grits to use up can I use that instead of cornmeal?? Birthaleen
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