Recipe - Spoonbread

Butter for baking pan
1 One half cup Yellow cornmeal
3 cup Milk
1 Stick unsalted butter;
melted
1 teaspoon Salt
One fourth teaspoon Cayenne pepper; optional
4 Eggs
One half teaspoon Baking powder

Preheat the oven to 350ø F. Lightly butter a 1 1/2quart casserole or 9x
9inch ovenproof pan.

In a 3quart saucepan, whisk the cornmeal together with the milk, butter,
salt and cayenne pepper. Slowly bring this to a boil, whisking
continuously. (When it comes to a boil it will get very thick, so whisk
hard so the mixture does not lump.) After it thickens, transfer the mixture
to a mixing bowl and cool it while you separate the eggs into yolks and
whites.

Stir the baking powder into the cornmeal mixture and mix well, then add the
yolks and whisk vigorously to incorporate the yolks. Whip the egg whites
until they form stiff peaks and fold this into the cornmeal mixture.
Transfer the batter to the prepared pan and bake for 40 minutes or until a
wooden toothpick, when inserted into the center, comes out clean. Cut and
serve portions from the pan.

Converted by MC_Buster.

Per serving: 2285 Calories (kcal); 137g Total Fat; (54% calories from fat);
65g Protein; 198g Carbohydrate; 1096mg Cholesterol; 2975mg Sodium Food
Exchanges: 10 One half Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit;
24 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.