"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

FLUFFY SPOON BREAD Recipe

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This recipe for FLUFFY SPOON BREAD, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Monday, June 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. boiling water
1 tbsp. butter or margarine, softened
1 c. buttermilk
1 tsp. sugar
1/4 tsp. soda
1 c. cornmeal
3 eggs, separated
1 tsp. salt
1 tsp. baking powder

Directions:
Directions:
Heat oven to 375 degrees. Grease 2 quart casserole. In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda.

Beat egg whites just until soft peaks form; fold into batter. Pour into casserole. Bake 45 to 50 minutes. Serve hot with butter.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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