Fluffy Spoon Bread

A light souffle-type bread eaten with a fork

Yield: 8 to 10 servings

Print Recipe
Add Recipe To
My Cookbook
Share Recipe

Email

Sent From

From Name From Email

Send To

To Name To Email

Note

Type the numbers below:

Ingredients

check boiling water 1 1/2 cups boiling water

check cornmeal 1 cup cornmeal

check butter or margarine, softened 1 tablespoon butter or margarine, softened

check eggs, separated 3 eggs, separated

check buttermilk* 1 cup buttermilk*

check salt 1 teaspoon salt

check sugar 1 teaspoon sugar

check baking powder 1 teaspoon baking powder

check baking soda 1/4 teaspoon baking soda

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Heat oven to 375 F. Grease 2-quart casserole.

In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda.

Beat egg whites just until soft peaks form; fold into batter. Pour into casserole.

Bake 45 to 50 minutes. Serve hot with butter.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.

Please note that some ingredients and brands may not be available in every store.