I found these recipes in The Complete Family COOK BOOK, 1979. Spoonbread 3/4 c cornmeal 3 Tbl tapioca 3 c milk 3 Tbl butter 3/4 tsp salt 3 stiffly beaten egg whites 3 beaten egg yolks In the top of a double boiler combine cornmeal, tapioca, milk, butter and salt. Cook over boiling water, stirring frequently. Remove from heat. Let stand 10 minutes. Blend in egg yolks. Fold in egg whites. Pour batter into a greased baking pan. Bake at 350 degrees for 1 hour until brown. Remove pan to rack. Let stand 5 minutes. Serve immediately. Serves 6. Cheese Spoonbread
3/4 c cornmeal 3 Tbl tapioca 1/2 c Cheddar cheese 3 c milk 3 Tbl butter 3/4 tsp salt 3 stiffly beaten egg whites 3 beaten egg yolks In the top of a double boiler combine cornmeal, tapioca, milk, butter and salt. Cook over boiling water, stirring frequently. Add cheese and heat. Remove from heat. Let stand 10 minutes. Blend in egg yolks. Fold in egg whites. Pour batter into a greased baking pan. Bake at 350 degrees for 1 hour until brown. Remove pan to a rack. Let stand 5 minutes. Serve immediately. Serves 6.
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