GRITS SPOONBREAD
2 cups milk
1/3 cup quick grits
1 tsp sugar
1/2 to 3/4 tsp salt
3 eggs, separated
3 tbsp butter or margarine
Preheat oven to 375 degrees F.
Scald milk in a heavy 2-quart saucepan.
Combine grits, sugar, and salt; stir into milk. Bring to a boil; reduce heat, and cook, stirring constantly, 4-5 minutes or until very thick. Let cool.
Beat egg yolks, and stir into cooled mixture.
Beat egg whites until stiff peaks form; fold into mixture. Place butter in a 1 1/2-quart casserole; spoon in grits mixture.
Bake at 375 degrees F for 35-40 minutes or until lightly browned.
Serve hot with Red-Eye Gravy.
Servings: 6
Source: Newspaper Clipping
2 cups milk
1/3 cup quick grits
1 tsp sugar
1/2 to 3/4 tsp salt
3 eggs, separated
3 tbsp butter or margarine
Preheat oven to 375 degrees F.
Scald milk in a heavy 2-quart saucepan.
Combine grits, sugar, and salt; stir into milk. Bring to a boil; reduce heat, and cook, stirring constantly, 4-5 minutes or until very thick. Let cool.
Beat egg yolks, and stir into cooled mixture.
Beat egg whites until stiff peaks form; fold into mixture. Place butter in a 1 1/2-quart casserole; spoon in grits mixture.
Bake at 375 degrees F for 35-40 minutes or until lightly browned.
Serve hot with Red-Eye Gravy.
Servings: 6
Source: Newspaper Clipping
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