Spoon Bread

• 1 cup white water-ground cornmeal

• 2 cups milk

• 2 tablespoons baking powder

• ½ teaspoon salt

• 2 eggs, separated

• 2 tablespoons butter melted in a 1½ quart Pyrex dish

1. Preheat the oven to 375°F.

2. Sift the cornmeal and salt into a mixing bowl, add one cup of milk, mix, and let stand 10 or more minutes to absorb.

3. Add the egg yolks, slightly beaten, stir well, and add the melted butter from the Pyrex dish. Place the empty Pyrex dish into the oven to heat.

4. Add the second cup of milk, the baking powder, and the egg whites, beaten to near-soft peaks. This is a very liquid batter, so don’t be concerned about its appearance at this stage.

5. Remove the Pyrex dish from the oven; pour in the batter and set it back into the oven to cook for 35 to 40 minutes. Serve hot as you would a soufflé, and pass with lots of butter.