Serves: 6
Total Calories: 225
Heat oven to 350° F. Heat 2 1/2 cups milk to boiling point stir in cornmeal gradually and continue to stir with a whisk until cooked to a mush, about 3 to 5 minutes. Remove from heat stir in 1/2 cup cold milk, butter or margarine, salt, baking powder and hot pepper sauce. Beat egg yolks stir into cornmeal mixture. Beat egg whites until foamy, add cream of tartar and continue to beat until stiff but not dry. Fold whites into cornmeal mixture. Spoon into a well-greased 2 1/2 -quart flat-bottom baking dish and bake for 35 to 45 minutes or until fairly firm in the middle when shaken. Serve at once with melted butter.
This Spoon Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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