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Cook Time : 1hr 
Course : Bread
Type of Prep : Bake
Cuisine : Southern
 
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Spoonbread With Grits

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 cup white or yellow cornmeal
  • 1/4 cup uncooked grits
  • 2 1/2 cups water
  • 1/4 cup butter
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 3 eggs, separated

PREPARATION:

In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 30 minutes.

Beat in the butter, half-and-half, and salt. Beat egg yolks then beat into the cornmeal mixture. Beat egg whites until soft peaks form; fold into the cornmeal mixture. Pour batter into a lightly buttered 8-inch square baking pan; bake in a preheated 375° oven for about 30 minutes, until lightly browned. Serve immediately with butter.

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