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.
diagram for writing an essay
research paper family
writing college essays yourself
marketing ideas for viagra
cheap viagra with dapoxetine
does cigna cover viagra
center lovell inn essay contest
national orientation agency essay competition
uf dissertation template
prendre cialis et viagra en meme temps
ccot essay examples
higher english critical essayВ
esl research paper writer websites uk
case studies in educational research
viagra side effects cough
alberta ed viagra
research paper websites
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
STEP BY STEP:
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.