3 oz (75 g) cornmeal
3 tbsp (1 1/2 oz) 40 g butter
1 teaspoon, salt
1 cup (8 fl oz.) boiling water
1 cup (8 fl oz.) milk
eggs, separated
3 tbsp (1 1/2 oz) 40 g butter
1 teaspoon, salt
1 cup (8 fl oz.) boiling water
1 cup (8 fl oz.) milk
eggs, separated
method
1. Preheat the oven to 375°F (190°C) gas mark 5.
2. Place the cornmeal, butter and salt in a bowl and pour in the boiling water.
3. Gradually beat in the milk and then the egg yolks.
4. Stiffly whip the egg whites and fold them into the mixture.
5. Pour the batter into a buttered 2 pint (1.2 litre) ovenproof dish and bake it for 10 minutes, or until it is golden brown, risen and set.
6. Serve the spoon bread hot.
2. Place the cornmeal, butter and salt in a bowl and pour in the boiling water.
3. Gradually beat in the milk and then the egg yolks.
4. Stiffly whip the egg whites and fold them into the mixture.
5. Pour the batter into a buttered 2 pint (1.2 litre) ovenproof dish and bake it for 10 minutes, or until it is golden brown, risen and set.
6. Serve the spoon bread hot.
serving amount
makes one loaf
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