Recipe: Alabama Spoon Bread

S.E.C.! S.E.C.!

(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 300^o. 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.”