Southern Style Spoon Bread
Part souffle, part pudding, but all good.
Folders: Culinary Secrets of Great Virginia Chefs
Categories: Side Plates
Primary Method: Baking Oven
|1 qt • Milk, Whole • Scalded|
|1 cup • Corn Meal, White|
Bring milk to a rapid boil, add corn meal.
|4 each • Eggs, Large, Divided|
|4 oz • Butter - unsalted|
|3 tbsp • Sugar|
|1 tsp • Salt|
Stir in yolks, butter and dry ingredients, until well incorporated.
Beat egg whites until stiff, fold into corn meal mix using a rubber spatula, taking care not to knock the air out of the mix.
pour into a buttered heavy bottomed casserole & bake for one hour at 350 °F
The Spoon Bread might not seem done, it should giggle a little, have brown edges and have a great aroma. A tooth pick inserted into the center should come out clean, if not another five to seven minutes won't hurt it either way.
The first time I had this, Edna cooked it in the bowl she made it in.
* Edna was the Chef at Oak Hill Farm, Aldie, Virginia
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