BECKY’S LOUISIANA SPOON BREAD
Ingredients
- 1 tablespoon butter (melted)
- 3 egg yolks (beaten)
- 3 egg whites (stiffly beaten)
Directions
- Directions
- After scalding the milk in a saucepan over high heat, reduce to low and add cornmeal.
- Cook 5 minutes. Add salt and cool slightly.
- Add the butter and sugar then add the egg yolks, stirring rapidly and mixing well.
- Fold in the egg whites.
- Bake in greased baking dish 350 degrees for about 45 minutes.
- Serve immediately.
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