Louisiana Spoon Bread
Louisiana Spoon Bread
Ingredients
1 c Cornmeal
3 c Milk; scalded
2 ts Salt
1 ts Sugar
1 tb Butter; melted
3 Egg yolks; beaten
3 Egg whites; stifly beaten
Directions
1. After scalding the milk in a saucepan over high heat, reduce to low and add
cornmeal. Cook 5 minutes.
2. Add salt and cool slightly.
3. Add the butter and sugar then add the egg yolks, stirring rapidly and mixing well.
4. Fold in the egg whites.
5. Bake in a greased baking dish 350 degrees F, about 45 minutes.
6. Serve immediately.
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I raised my kids making this for them fairly often. I doubled the eggs — richer, fluffier and delicious. THEY LOVED IT — still do. It’s something that is a bit of trouble but loved by all. My family ate it buttered with Mrs. Butterworth syrup on it — that’s how they ate cornbread too. WE love it and it’s worth the trouble. Served it with pork chops, greens and applesauce. Enjoy ~ ~