Cornmeal Spoon Bread

How to make Cornmeal Spoon Bread Recipe - This is called spoon bread because it is spooned from the pan. Often served for breakfast, it is delicious with butter and maple syrup. Some like it with the main course at dinner in place of bread or potatoes. In Virginia, it is a tradition to serve spoon bread with fried tomatoes.

Makes 4 to 6 servings

Ingredients:
1 cup boiling water
1/2 cup cornmeal
1/2 cup milk
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon softened or melted butter
4 eggs, separated

Method:
Preheat oven to 400F (205C).

Grease a 1-quart casserole or souffle dish. Pour boiling water over cornmeal in a medium-sized bowl. Beat in milk. In a small bowl, mix flour, baking powder and salt.

Stir into cornmeal mixture with butter and egg yolks. In a large bowl, beat egg whites until stiff; fold into cornmeal mixture. Turn into greased dish.

Bake just until puffed and golden, 25 to 30 minutes; do not overbake. Serve immediately.