Cookbook:Spoonbread

| Southern U.S. cuisine | Bread

Ingredients

 * 3 cups milk
 * 1 cup white or yellow corn meal
 * ¼ teaspoon black pepper
 * ⅛–1 teaspoon red pepper flakes, to taste
 * 1 cup minced scallions
 * 1 teaspoon salt
 * 4 eggs, separated
 * ⅓ cup grated cheese, mild or sharp to taste (if used, reduce salt)

Procedure

 * 1) Preheat oven to 400°F (205°C).
 * 2) Thickly coat 8 x 8 inch (20 x 20 cm) baking pan with cooking spray.
 * 3) Beat egg whites until stiff, then set aside.
 * 4) Heat milk in medium saucepan over medium heat until just barely bubbling at the edges.
 * 5) Reduce heat and whisk while slowly adding cornmeal.
 * 6) Whisk constantly over low heat for 5 minutes.
 * 7) Take off heat and stir in black pepper, red pepper flakes, salt, and scallions.
 * 8) Stir in egg yolks and cheese.
 * 9) Fold in whipped egg whites.
 * 10) Pour into pan.
 * 11) Bake about 30 minutes, or until a toothpick inserted into center comes out clean.