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Texas Spoon Bread

By: Mildred Sherrer

"This Southern dish has appealing down-home flavor. A sizable serving topped with butter is a treat. When I was growing up, Mother baked it to go with soups and stews. I always thought her spoon bread was the best. --Mildred Sherrer, Fort Worth, Texas"

Rate/Review | Read Reviews (20)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 cups milk
1 cup yellow cornmeal
1 tablespoon butter or margarine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs, separated

Directions

In a saucepan, scald the milk, heat to 180 degrees F; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir a small amounts of the hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 40-45 minutes or until well puffed. Use a spoon to serve.