Soul Food Online's Recipe Collection


spoon bread (2)

3 c half-and-half
1 c cornmeal
3 tbsp salt
3 large eggs, separated

Preheat the oven to 350f. Lightly butter an 8 inch casserole. 
Prepare a double boiler with water in the bottom half well 
below the top pot. Bring it to a boil and lower the heat to 
medium low. Add the half-and-half to the top boiler and 
scald it over the simmering water. 
Stirring constantly with a whisk, gradually add the 
meal to the liquid in a thin but steady stream. When 
all the meal is added, cook stirring constantly, until a 
thick mush forms, about 5 minutes. Take the top boiler 
from the heat and beat in the butter and salt. Set aside 
to cool slightly.

Separate the eggs, placing the whites in a clean bowl. 
Beat the yolks until they are light and smooth, 
then stir them into the mush. Using a clean wire 
whisk beat the egg whites until they form stiff but not 
dry peaks. Gently fold them into the batter. Pour the batter 
into the prepared baking dish and place it in the center of 
the oven. Bake the bread until it is puffed and golden brown 
on the top, about 45 minutes. It should be set, but still 
soft, like a soufflé. Serve at once from the baking dish. © 2001-2007