July 21, 2016
Breads, Breakfast, Eggs,
New England, Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"This souffle-like spoonable bread is delicious with maple butter spooned over it. Goes great accompanied by ham or chicken."
Heat oven to 350-degrees Fahrenheit.
In a 2-quart saucepan combine 2 cups milk and cornmeal. Cook over medium heat, stirring constantly, until all milk is absorbed and mixture is of cooked cereal consistently (8 - 11 minutes). Remove from heat.
Add 2 tablespoons butter, baking powder and salt; stir until well mixed and butter is melted.
With wire whisk beat in milk and egg yolks until smooth. Transfer to a large bowl; set aside.
In a small mixer bowl beat egg whites at high speed, scraping bowl often, until stiff peaks from (1 - 2 minutes).
Fold into cornmeal mixture until uniform and no lumps are visible.
Carefully pour into 2-quart greased casserole.
Bake for 40 - 50 minutes or until golden brown and top springs back when touched lightly in center.
In a small bowl stir together all maple butter ingredients; serve with warm spoon bread.
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