Fluffy Spoon Bread

Yield:
8 to 10 servings

A light souffle-type bread eaten with a fork

Ingredients:

  1. 1 1/2 cups boiling water
  2. 1 cup cornmeal
  3. 1 tablespoon butter or margarine, softened
  4. 3 eggs, separated
  5. 1 cup buttermilk*
  6. 1 teaspoon salt
  7. 1 teaspoon sugar
  8. 1 teaspoon baking powder
  9. 1/4 teaspoon baking soda
Directions:

Heat oven to 375 F. Grease 2-quart casserole.

In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda.

Beat egg whites just until soft peaks form; fold into batter. Pour into casserole.

Bake 45 to 50 minutes. Serve hot with butter.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.


TDS 3