* Exported from MasterCook *
Bread, Virginia Spoon
Recipe By :Christine Ingram and Jennie Shapter
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 milliliters milk -- 1 3/4 cups
75 grams cornmeal -- 2/3 cup
15 grams butter -- 1 Tbsp
75 grams Cheddar cheese -- mature (sharp), grated
1 clove garlic
3 eggs -- separated
75 grams corn kernels -- 1/2 cup, optional
salt and pepper -- to taste
Spoon bread is a traditional dish from the southern states of
America, which, according to legend, originated when too much water
was added to a corn bread batter and the baked bread had to be
spooned out of the tin. Served hot from the oven, this ethereally
light offering - enhanced with Cheddar cheese and a hint of garlic -
is delicious.
Preheat the oven to 180C/350F. Grease a 1.5L / 6 cup souffle dish.
Place the milk in a large heavy pan. Heat gently, then gradually add
the corn meal, stirring. Add salt and slowly bring to the boil,
stirring all the time. Cook for 5 to 10 minutes, stirring frequently,
until thick and strong.
Remove from the heat and stir in the butter, Cheddar cheese, garlic
and egg yolks. Season to taste.
In a bowl, whisk the egg whites until they form soft peaks. Stir
one-quarter into the corn meal mixture and then gently fold in the
remainder. Fold in the well-drained corn, if using.
Spoon the mixture into the prepared souffle dish and bake for 45 to
50 minutes, or until puffed and beginning to brown. Serve at once.
Tips: Use a perfectly clean bowl and whisk for whisking the egg
whites and make sure it is free of grease by washing and drying
throughly, then wiping out wit a little lemon juice.
If any shell drops in with the egg, scoop it out with another, larger
piece of shell.
Source:
"The Complete Book of Bread and Bread Machines"
S(ISBN):
"1-84309-096-1"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 105 Calories; 6g Fat (49.4%
calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber;
68mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
NOTES : 2017 - 0722