BOURBON SPOONBREAD

2 cups milk
1 cup white cornmeal
1/2 cup butter, softened
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
4 large eggs, separated
4 1/2 tsp bourbon

Preheat oven to 350 degrees F.

In saucepan, scald milk, heating until bubbles form from around edges of pan; then stir in cornmeal, beat thoroughly with spoon and cook over low heat until thick.

Remove from heat, add butter, sugar, baking powder and salt and beat well until butter has melted. Set aside to cool.

In a small bowl, beat egg yolks and stir them into cooled corn bread mixture; set aside.

In another bowl, beat egg whites until stiff peaks form, fold them into mixture, add bourbon and mix lightly. Pour mixture into a medium-sized casserole or baking dish.

Bake until a straw inserted into middle comes out clean, about 40 minutes.

Servings: 6
Source: Medford Mail Tribune