Recipe corner: Southern Spoon Bread

By Grandma’s Best-Loved Recipes
Submitted by Mary Bailey

This recipe is delicious and makes six servings.

Southern Spoon Bread

4 eggs, separated

3 cups milk

1 cup yellow cornmeal

3 tablespoons butter or margarine

1 teaspoon salt

1/4 teaspoon black pepper or 1/8 teaspoon ground red pepper

1 teaspoon baking powder

1 tablespoon grated Parmesan cheese (optional)

Preheat oven to 375F. Spray 2-quart round casserole dish with nonstick cooking spray and set aside. Beat egg yolks in small bowl and set aside.

Heat milk almost to a boil in medium saucepan over medium heat. Gradually beat in cornmeal using wire whisk. Cook 2 minutes, stirring constantly. Whisk in butter, salt and pepper. Beat about 1/4 cup cornmeal mixture into egg yolks. Beat egg yolk mixture into remaining cornmeal mixture; set aside.

Beat egg whites in a large bowl with an electric mixer at high speed until stiff peaks form. Stir baking powder into cornmeal mixture. Stir about 1/4 cup egg whites into cornmeal mixture. Gradually fold in remaining egg whites. Pour into prepared casserole; sprinkle with cheese if desired.

Bake 30 to 35 minutes or until golden brown and a toothpick inserted into the center comes out clean. Serve immediately.