(Link has a photo. Mr. Big Food made only one-half the recipe. Plenty for the two of us.)
ALABAMA SPOON BREAD
1 quart milk
1 C corn meal
2 tsp salt
Water
4 eggs, separated
Preheat oven to 300o. Scald milk. Mix cornmeal
and salt with enough water to moisten, and add mixture to milk, stirring
constantly. Cook in double boiler (or over medium-low heat) “until a thick mush
is obtained.” Remove from heat and quickly stir in beaten egg yolks (taking
care not to curdle yolks). Beat egg whites stiff and fold into cornmeal-yolk
mixture. Turn batter into a greased baking dish and bake 45 minutes. “If a wait
is necessary between end of baking time and serving, do not remove bread from
oven until serving time.”
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