SPOONBREAD

SPOONBREAD

 from Henry Benagh via Teddi

1 cup fine cornmeal

3 cups milk

1 tbsp butter

1 tsp salt

3 eggs, separated

4 oz cheddar cheese

Preheat oven to 350°F

Melt butter in a saucepan, add the milk and cornmeal and stir until it becomes a mush.

Add the salt and egg yolks and stir until the yolks thicken (about a minute - it's pretty thick at this point anyway).

Stir in the cheese and set aside to cool slightly.

Butter a casserole dish, whisk the egg whites in a separate bowl until stiff and fold them into the cornmeal mix.

Gently transfer into the casserole dish and bake for an hour to an hour and ten minutes. I usually go for the longer time just to be sure and I quite like the thicker crust.