posted by Lisa UK 08-01-100 10:54 AM
from Sheila Ferguson's Soul Food cookery book.
Spoonbread
1 cup/4 1/2 oz./130 g. yellow or white cornmeal
2 cups/16 fl. oz./500 ml. water
1 tsp. salt
1 cup/8 fl. oz./250 ml. milk or buttermilk
2 tbs. melted butter
1 tsp. baking powder
3 egg yolks
3 egg whites stiffly beaten but not dry
Preheat the oven to 375F/190C/Gas 5.
Put your cornmeal into the boiling water. Salt the water. Cook over a medium heat for 5 minutes or until thick, stirring constantly. When the consistency is just about right, remove the pan from the heat and slowly stir in the milk. Let it cool a bit then beat in your butter, baking powder and egg yolks.
Beat vigorously for a couple of minutes then fold in the egg whites.
Pour into a well buttered 2 quart/ 1 litre baking dish and bake until it’s golden brown, about 35-40 minutes. It’s done when a toothpick comes out clean.
You can serve this with just about any kind of meat and it’s also terrific for breakfast!