Virginia spoon bread

 
                            Virginia Spoon Bread
 
 Recipe By     : The Complete Book of Breads
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           cornmeal  -- white
    2      cup           boiling water
      1/4  cup           butter  -- melted
    1      teaspoon      salt
    1 1/2  cup           milk
    3                    egg yolks
    4                    egg whites  -- stiffly beaten
 
 Preheat oven to 350 degrees.  Stir the cornmeal gradually into the rapidly
 boiling water.  When the mixture is smooth, add butter, salt and stir
 in the milk.  Remove from heat and stir in the egg yolks.  Allow the
 mixture to cool to warm (90-100 degrees).  Meanwhile, beat the egg whites
 to hold a peak.  Fold into the mixture.  Pour batter into the baking dish
 (one 1-quart baking dish, greased or buttered).  It should come to no
 more than 3/4 way up the sides.  Level with rubber spatula.  Bake in the
 oven until it is puffed and nicely browned.  A knife blade slipped into
 the bread will come out clean when it is done.
 
 Remove bread from the oven.  Serve immediately, and with a spoon.
 
 
                    
 
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