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Zubereitung von Spoon Bread
- In the top of a double boiler, heat 2 cups of milk over simmering water until almost boiling.
- Slowly whisk in 1 cup of fine cornmeal, stirring constantly to prevent lumps.
- Continue cooking and stirring for about 1 minute, or until the mixture thickens and becomes smooth. Do not let it become too thick.
- Remove from heat and stir in 1 teaspoon of salt and 4 tablespoons of butter. Let cool slightly.
- In a separate bowl, whisk 2 large egg yolks until light and pale yellow. Gently fold them into the cornmeal mixture.
- In another clean bowl, beat 2 large egg whites until stiff peaks form. Carefully fold the egg whites into the cornmeal mixture, being gentle to maintain airiness.
- Pour the batter into a well-buttered 1.5-quart casserole dish.
- Bake in a preheated 375°F (190°C) oven for 35-40 minutes, or until the bread is puffed and golden brown on top.
- Let cool slightly before serving. Serve directly from the casserole dish and pass butter, salt, and pepper for your guests to enjoy.
- Serves 6
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
1g
Fat
39g
Carbs
6g
