The name is somewhat deceptive, for spoon bread is more like a cornmeal soufflé than any known piece of breadstuff. Etiquette demands you eat it with a fork, but it gets its name from the fact that it is served from the pan with a large spoon.
4 eggs, separated
2 cups milk
3 tablespoons butter
1 cup plain cornmeal
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tartar
In a mixing bowl beat the egg yolks with an electric mixer at high speed until thick and light. In a saucepan over medium heat, combine the milk and butter. When hot, stir in the cornmeal, baking powder, and salt. When the batter thickens, remove from the heat, and gradually beat in the egg yolks. Preheat the oven to 375°. In a medium bowl, beat the egg whites with the cream of tartar until they are stiff. Gently fold the egg whites into the batter, and pour into a greased 2-quart baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Serve immediately with butter.
YIELD: 8 SERVINGS