Grandmere’s Spoonbread

Grandmere's Spoonbread

Grandmere’s Spoonbread

This favorite Southern bread is made from cornmeal, but the beaten egg whites give it the consistency of a soufflé. It’s served with a spoon—thus its name—and eaten with a fork. It’s delicious with eggs and bacon for breakfast. It’s an especially good side dish with sliced ham for lunch or dinner. Serves six.

1 cup yellow or white cornmeal
2 cups water
4 eggs, separated
1/2 cup butter or margarine
1 teaspoon salt
1 ½ cups milk

1) Grease bottom and sides of casserole dish. Preheat oven to 350 degrees.
2) Mix cornmeal, butter, salt and water over very low heat for about five minutes until thick and butter melts.
3) Remove from heat. Add lightly beaten egg yolks.
4) Add milk and mix well.
5) In separate bowl, beat egg whites until stiff peaks form.
6) Fold into cornmeal mixture.
7) Bake in uncovered casserole dish at 350 degrees for 35 to 40 minutes until an inserted knife comes out clean. Serve immediately.

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