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Posted By elizabeth On August 2, 2009 @ 1:55 am In Weekly Recipes | No Comments
4 cups soy milk or regular milk
¼ cup margarine
2 tablespoons sugar
½ teaspoon salt
1/3 cup yellow cornmeal
6 large eggs, separated
4 teaspoons baking powder
1 teaspoon cream of tartar
Maple syrup (optional)
1. In pot, combine soy milk, margarine, 2 tablespoon sugar and salt. Heat on medium until very hot. Reduce to low, and gradually add corn meal, stirring constantly, cook until thick, 6-8 minutes. Let cool. Stir egg yolks and baking powder, and set aside.
2. Beat egg whites with cream of tartar. Blend 1 cup of white mixture, fold cornmeal into whites. Put into buttered 2 ½ – 3 quart, bake in 350 degrees for 45-55 minutes
Add 3 – 4 cups of berries mixed with 1/4 cup of sugar to the top of the spoonbread.
When folding in the egg whites, add 1/4 cup of chopped green chilis. Sprinkle the spoonbread with cheese (if dairy) and cilantro. Ladle salsa on top of the spoonbread.
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URL to article: http://www.gourmetkoshercooking.com/2009/08/spoonbread/
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