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"Those who forget the pasta are condemned to reheat it."--Unknown

FLUFFY SPOON BREAD Recipe

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This recipe for FLUFFY SPOON BREAD is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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