Southern Spoon Bread
"When we were in Gettysburg PA last summer, we had the most wonderful spoon bread at the Farnsworth House Restaurant. I haven't tried this recipe yet, but I'm hoping it's just as good! This comes from Lean and Luscious and Meatless."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3⁄4 cup yellow cornmeal, plus
- 2 tablespoons yellow cornmeal
- 1⁄4 teaspoon salt
- 1 1⁄2 cups evaporated skim milk
- 2 tablespoons margarine
- 4 egg whites
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 1⁄2 cups canned corn, drained
directions
- Preheat oven to 375 degrees.
- Oil a 1-3/4 quart baking dish.
- Combine cornmeal and salt in a medium saucepan.
- Gradually stir in milk, making a smooth mixture.
- Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
- Remove from heat.
- Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
- Mix well.
- In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
- Fold into cornmeal mixture, gently but thoroughly.
- Spoon mixture into prepared pan.
- Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
- Serve right away.
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RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
