Paulette Vickery's Recipes

Shaker Spoon Bread

breads

1 cup cornmeal
1 quart milk
3 each eggs, separated
1 3/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoon butter

Beat egg whites, and set aside. Scald milk, and add cornmeal gradually. Cook until thick. Pour a small amount over beaten egg yolks. Add egg yolk mixture to sauce pan and cook a few minutes longer. Add butter and fold in beaten egg whites. Add baking powder and salt. Pour into greased baking dish. Bake at 325 degrees, 1 1/2 hours. Stir once after first 15 minutes of cooking.

Yield: 12 servings


NYC Nutrilink:

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