===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:54)             Number: 376
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Spoon Bread: Finger Licki      Conf: (37) Home Cooki
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   Southern spoon bread is believed to have been derived from 'suppawn', the
boiled-milk-and-cornmeal porridge of the New Netherland Dutch.  According to
one story, suppawn became transformed from porridge to a soft bread when a
forgetful cook left it too long on the fire.  The porridge crusted on the
bottom and the sides, leaving the center, however, still creamy.  It tasted
so good that someone decided to add eggs the next time.  This made the new
dish richer and also lighter, especially if the eggs were seperated and the
whites beaten fluffy with air before being added to the cornmeal mixture.
   The bread should be spooned directly onto one's serving plate and
immediately dabbed with small pats of butter.  The recipe that follows is
authentically Southern, but is "modernized" with the addition of baking powder
so that the bread will remain light and puffed for a little longer after it is
taken out of the oven.

                                Spoon Bread

1 cup yellow cornmeal                      2 cups milk
3 egg yolks                                1 cup milk
2 tablespoons butter, melted               3 teaspoons baking powder
1 1/8 teaspoons salt                       3 egg whites

* Set oven to preheat to 350 degrees Fahrenheit.  Remove eggs from the
  refrigerator to allow them to reach room temperature.
* Put cornmeal into a medium-size saucepan.  Add the 2 cups of milk, stirring
  to blend smooth.  Cook cornmeal and milk over medium heat, stirring almost
  constantly, until milk is absorbed and mixture is smooth and porridge-like.
* Carefully seperate the eggs, making sure there are no flecks of yolk in the
  whites.  Put the yolks in a medium-size mixing bowl, beat, and add the
  remaining 1 cup of milk.  Beat smooth and add this mixture, stirring
  constantly, to the cornmeal mixture.  Add melted butter, baking powder, and
  1 teaspoon of the salt.
* Put the egg whites into a medium-large mixing bowl.  Add the remaining 1/8
  teaspoon salt and, with a rotary hand beater or an electric beater, beat
  the whites until they are white and fluffy and will form firm peaks, but are
  not too dry.
* Slowly add the cornmeal mixture to the egg whites, gently folding and
  turning it into the whites with a flexible bowl scraper until the two are
  fairly well blended.  Do not overmix or too much air willescape from the
  beaten egg whites.  Carefully turn the mixture into a lightly buttered two-
  quart casserole dish and bake, uncovered, for 45 minutes or until spoon
  bread is brown and puffed and feels quite firm to the touch in the center.
  Serve at once.

  Makes 6 to 8 servings.

  Via: 1618002*1 1616001*1 2*1 6160*1 1614017*1