KENTUCKY SPOON BREAD

By Nana_CAM

Ingredients

• 4 Cups milk, divided
• 1 cup cornmeal
• 3 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 tablespoon butter
• 3 eggs, separated

Preparation

Step 1

1. In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.

2. Meanwhile, in a small bowl, combine cornmeal, sugar, salt and remaining milk until smooth. Slowly whish cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat, simmer for 5 minutes, stirring constantly.

3. Remove from heat. Sprinkle baking powder over the cornmeal mixture, then stir in the butter. In a small bowl, beat egg yolks, stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.

4. In a small bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the cornmeal mixture. Fold in the remaining egg whites until blended.

5. Transfer to a greased 2 1/2-qt. baking dish. Bake, uncovered, at 350 degrees F. for 40-45 minutes or until puffed and golden brown. Serve immediately.