Recipe: Creole Spoon Bread

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From: Betsy at TKL

Subject: Creole Spoon Bread
From: Sky Pilot
Newsgroups: alt.bread.recipes
Date: 1998/10/17

3 cups milk
1 cup cornmeal, enriched self-rising
1 lb shrimp, cooked, coarse chopped
1/3 cup green bell pepper, chopped
1/3 cup parsley, chopped, fresh
1/3 cup onion, chopped
2 tbsp vegetable shortening or oil
1/4 tsp hot pepper sauce
4 egg yolks, beaten
4 egg whites
2 tbsp butter or margarine
2 tbsp flour, self-rising, enriched
1-1/4 cups milk
1/2 cup catsup
1 tb worcestershire sauce

1. In large saucepan, heat milk until almost simmering.
2. Stir in cornmeal until smooth.
3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce
4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer.
5. Remove from heat and cool slightly.
6. Stir egg yolks into cornmeal mixture.
7. Beat egg whites until stiff but not dry; fold into cornmeal mixture.
8. Turn into well-greased 2-quart baking dish and bake in preheated 375F. oven 45 to 50 minutes, or until golden brown.
9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour.
10. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened.
11. Stir in catsup and Worcestershire sauce.
12. Serve spoon bread with sauce.