Spoon Bread
Portion Size: 2 X 2” inch
Ingredients: Yields: 8 Pieces
| Ingredients | Notes: |
| 3 cups milk | Can use non fat milk |
| 1 cup cornmeal | |
| 2 tablespoons margarine | |
| 1 teaspoons baking powder | |
| 1 teaspoon salt | |
| 2 egg yolks, beaten | Can use egg substitute |
| 2 egg whites, stiffly beaten | Can use carton egg whites |
| 1/4 cup margarine |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium saucepan stir 2 cups milk into cornmeal. | |
| 2 | Cook, stirring constantly, till mixture is very thick and pulls away from the sides of pan. | |
| 3 | Remove from the heat. Stir in the remaining milk, 2 tablespoons margarine, the baking powder, and 1/2 teaspoons salt. | |
| 4 | Stir 1 cup of hot mixture into egg yolks; return all to sauce pan. Gently fold in beaten egg white. | |
| 5 | Pour into a greased baking dish. | |
| 6 | Bake in a 325 degree F oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. | |
| 7 | Serve immediately with margarine. |
Posted in Bread Recipes, Breads//Biscuits/Muffins
