Serves: 5
Total Calories: 151
In large bowl, stir boiling water into cornmeal. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder, and soda. Beat egg whites until soft peaks form; fold into batter. Pour into a greased 2-quart casserole. Bake at 375° for 45–50 minutes. Serve piping hot with butter.
This Farmer’s Spoon Bread recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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