| Memaws Spoonbread - Recipe by Pat Guarisco |  |
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2 cups milk |
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½ cup white cornmeal |
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½ tsp baking powder |
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1 tsp salt | |
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3 eggs – separated | |
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3 tablespoons butter | |
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• Scald milk in pan. • Stir in cornmeal and cook over low heat until consistency of soft grits. • Add baking powder and salt • Next add well beaten egg yolks • Then add melted butter • Beat egg whites in a separate bowl until stiff. Gently fold egg whites into cornmeal mixture. Pour into a greased casserole pan and bake for about 30-40 minutes at 375 degrees. When it's firm in the middle and nicely browned on top, it's ready. Serve hot right from the oven! |
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