Orange Spoonbread with Raspberry Sauce
rec.food.cooking/David J. Croft (1995)
Serves 4-6

1 cup yellow cornmeal
1/4 cup sugar
1/2 tsp salt
1 1/2 cups scalded milk
2 Tbsp margarine or butter
1 egg
1 cup fresh squeezed orange juice
2 tsp grated orange rind
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp nutmeg
3 egg whites

Preheat oven to 350 degrees. Grease a 2 quart casserole dish.

In a saucepan, stir together cornmeal, sugar, salt. Gradually add in scalded milk. Cook over low heat, stirring constantly w/ whisk, until very thick. Remove from heat. Stir in margarine (or butter) until melted.

In a large bowl, lightly beat whole egg. Stir in juice, rind, baking powder, baking soda, and nutmeg. Whisk in 1/3 of cornmeal mixture at a time until completely combined and lump-free.

Beat egg whites until stiff but not dry. Fold into cornmeal mixture. Pour into pan. Bake 35 minutes or until nicely browned. Serve with raspberry sauce on side.

Raspberry Sauce

10 oz package of frozen raspberries in light syrup
2 tsp cornstarch*
1 Tbsp raspberry or orange-flavored liqueur

Mix all ingredients together in small saucepan. Bring to boil over med heat. Strain through sieve, if desired.

*If you prefer to serve this cool, reduce cornstarch to 1 1/2 teaspoons (note from original source, now long forgotten).