Southern Spoon Bread
10- 12 inch Dutch Oven (Coals for 350°
Heat)
2 Cups
Cornmeal
2 Cups Water
1 tsp
Salt
¼ Cup Sugar (Optional but I prefer it made with it)
4 Tbsp Butter melted
1 ½ Cup
Milk
3 Egg yolks beaten
4 Egg whites beaten until stiff
peaks form
In a sauce pan bring water to a rapid
boil. Gradually stir in the corn meal
. Continue to stir over low heat until
mixture is smooth.
Add the Butter and salt and sugar (Optional). Stir slowly.
Slowly stir in the milk. Remove
from heat and slowly whisk in the beaten egg yolks.
Fold in the stiffly beaten egg whites.
Pour batter into a buttered Dutch
Oven. Bake at 350° about 30 minutes. Do not disturb. This puffs up and is done when golden brown
and puffy. When checking for doneness be
ever so gentle not to bang the pot or lid. This is one Dutch Oven dish you don't want to rotate the pot or lid during the baking. Otherwise your bread will "Fall".
Serve with a spoon.
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