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As the souffle is the epitome of French fine eating, Spoon Bread is the delicacy of soul. Souffle-light, this
delicate air-leavened bread will appreciate gentle handling. Rush it from the oven to the table and serve with generous amounts of butter. SPOON BREAD 6 to 8 servings 3 cups milk 1 cup enriched 2 tablespoons butter self-rising corn meal 4 eggs, separated Heat milk and butter in saucepan. Gradually stir in corn meal. Cook over medium heat until mixture boils; cook 1 minute longer, stirring constantly. Remove from heat and cool slightly. Beat egg yolks until blended; stir into corn meal mixture. In large mixing bowl, beat egg whites until stiff but not dry. Gently fold corn meal mixture into egg whites. Pour into greased 2-quart casserole or skillet with oven-proof handle. Bake in preheated 350° oven 45 to 50 minutes, or until deep golden brown. Serve immediately.
TRIPLETT’S MILLING CO. CULPEPER, VA.
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