October 01, 2016

YANKEE SPOON BREAD

Ingredients:
Frozen kernel corn - 1 package
Milk - 3 cups
Cornmeal - 1 cup
Butter- 2 tbsp- 2 tsp
Salt
Baking powder - 1 tsp
Eggs - 3 (separated)

Method:

  • Preheat oven to 325 F
  • Cook corn according to directions. Drain; cool.
  • Heat 2 cups milk.
  • Mix cornmeal with remaining cup of milk; add to hot milk.
  • Cook until thick; stir constantly.
  • Add butter and salt; et coo.
  • Add corn, baking powder, and slightly beaten egg yolks, mixing well.
  • Beat egg whites until stiff; fold into cornmeal mixture.
  • Pour all into casserole.
  • Bake about 45 minutes.


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