| | South Carolina Spoon Bread 1 1/2 cups of corn meal
2 cups of boiling water
1 1/2 teaspoon of salt
2 tablespoons of butter
1 1/4 cup of sweet milk
3 eggs, separated
* if you use self rising corn meal, omit the salt |
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Sprinkle the corn meal into the boiling water gradually, stirring constantly until smooth and free of lumps. Add the salt, butter and milk. Add your well beaten egg yolks and mix well. Beat the eggs whites until stiff, but not dry and fold into the corn meal mixture. Pour into a buttered 1 1/2 quart baking dish and bake in a moderate oven at 350ºF. for 45 minutes. Serve at once from the baking dish. |
