Recipe: Golden Spoon Bread (using Cheddar cubes, Oster Blender recipe, 1970)
Side Dishes - Rice, GrainsGOLDEN SPOON BREAD
4 eggs, separated
1 1/2 cups boiling water
3/4 cup yellow corn meal
1/2 teaspoon salt
1/4 cup butter, softened
1 cup milk
1 1/2 cups Cheddar cheese cubes
Heat oven to 325 degrees F. Grease a 2-quart casserole.
Beat egg whites with rotary beater until stiff; set aside.
Put 1 1/2 cups boiling water, corn meal and salt into blender container, cover and process at MIX until thick and smooth. Remove feeder cap and add egg yolks, butter and milk. Continue to process until well blended.
Stop blender and add cheese, cover and process 1 cycle at BLEND. Pour over egg whites and fold together. Pour into prepared casserole.
Bake 60 to 70 minutes, until a cake tester inserted in center comes out clean. Serve warm.
Makes 6-8 servings
Source: Osterizer Blender Spin Cookery Cookbook, 1970
4 eggs, separated
1 1/2 cups boiling water
3/4 cup yellow corn meal
1/2 teaspoon salt
1/4 cup butter, softened
1 cup milk
1 1/2 cups Cheddar cheese cubes
Heat oven to 325 degrees F. Grease a 2-quart casserole.
Beat egg whites with rotary beater until stiff; set aside.
Put 1 1/2 cups boiling water, corn meal and salt into blender container, cover and process at MIX until thick and smooth. Remove feeder cap and add egg yolks, butter and milk. Continue to process until well blended.
Stop blender and add cheese, cover and process 1 cycle at BLEND. Pour over egg whites and fold together. Pour into prepared casserole.
Bake 60 to 70 minutes, until a cake tester inserted in center comes out clean. Serve warm.
Makes 6-8 servings
Source: Osterizer Blender Spin Cookery Cookbook, 1970
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