VOTE AT THESE COOKING WEB RINGS
SPOON BREAD
INGREDIENTS:
 | 4 eggs, separated |
| 1 cup stone ground corn meal |
| 1/8 tsp cumin |
| 3 cups milk |
| 1 jalapeno pepper, seeded & finely chopped |
| 1 tsp salt |
| Pinch of sugar |
| 2 Tbsp butter + more for baking dish |
DIRECTIONS: Preheat oven to 350 F (176.67 C). Butter a deep skillet or a 1 1/2 quart baking dish. In a large bowl beat egg whites until medium stiff. In another bowl whisk together corn meal, 1 cup milk. In a sauce pan scald the rest of the milk. Add corn meal & cook stirring until mixture thickens, about 10 minutes then remove from heat & stir in salt, cumin, jalapeno, sugar & butter. Add egg yokes 1 at a time mixing well. Gently fold in egg whites. Pour into baking dish & bake until bread is puffed & golden crust & a toothpick is clean from the center, about 1 hour. Use a spoon to serve.
SPOON BREAD