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Light Spoon Bread Recipe

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This recipe for Light Spoon Bread, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Stewart
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups boiling water
1 cup white cornmeal
1 tbsp. butter or margarine, melted
3 eggs, separated
1 cup buttermilk
1 tsp. each salt and sugar
1 tsp. baking powder
1/4 tsp. baking soda

Directions:
Directions:
In large bowl, pour boiling water over cornmeal, stirring so that no lumps form. Add butter, egg yolks, buttermilk, salt, sugar, baking powder and soda. Stir until well blended.

Beat egg whites until soft peaks form, but not dry. Gently stir a fourth of the whites into cornmeal mixture, then fold in remaining whites.

Spoon into greased 2 qt. casserole.

Bake in preheated 375 oven for 45 minutes or until pick inserted in center comes out clean.

Serve at once.

Personal Notes:
Personal Notes:
Mom used to cater dinners for the Lions/Lioness Clubs and for Sunday School groups. This was one of the most often requested items she made for them.

 

 

 

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