Published
August 1, 2002
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Spoon Bread
3/4 cup Cornmeal
3/4 teaspoon Salt
4 tablespoons Butter or Margarine
4 Eggs, separated
Method
Mix the Cornmeal and Milk in a heavy bottomed saucepan.
Cook, stirring constantly, over medium heat, until the mixture thickens and comes to a boil.
Remove from heat, stir in the Butter, and set aside to cool.
When the cooked mixture has cooled, blend in the Egg Yolks.
Beat the Egg whites until stiff, but not dry.
Fold the beaten Egg whites into the cooked mixture.
Spoon the batter into a greased and floured, 8 or 9-inch square glass baking dish.
Bake at 325 degrees for an hour.
Serve
Excerpts from It's Not Just Chicken Soup.
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