Recipe - Martha Stewarts Spoonbread

2/3 cup Cornmeal
1 teaspoon Salt
1 tablespoon Sugar
2 cup Milk; scalded
2 tablespoon Butter; softened
3 Eggs; separated
2 teaspoon Baking powder
1 pn Salt

Preheat oven to 350 degrees. Lightly butter 1quart casserole dish. Combine
cornmeal, salt andsugar. Slowly stir into scaled milk. Over low heat, blend
in the butter. Remove the saucepan from heat and beat in egg yolks and
baking powder. Let cool. Beat egg whites and a pinch of salt until stiff.
Gently fold into cornmeal mixture. Pour the batter into the prepared dish
and bake until puffed and golden, 30 to 35 minutes. Serve immediately.
Serves 4.

Tip: This dish takes longer to cook than stated in recipes. Try about 45 to
50 minutes.

Recipe by: Martha Stewart Quick Cook

Posted to BakeryShoppe Digest by Mary smile@ridgecrest.ca.us on Apr 05,
1998