PEPPERED PARMESAN SPOONBREAD
1 cup self-rising cornmeal mix
2 cups boiling water
2 tablespoons butter
1 teaspoon sugar
1/3 cup grated Parmesan cheese
1 cup milk
3 eggs, separated
1/2 teaspoon white pepper or coarsely ground black pepper
Heat oven to 375 degrees F. Grease a deep 2-quart baking dish.
In a large saucepan, gradually stir cornmeal into boiling water; cook and stir 1 to 2 minutes until consistency of mush.
Stir in butter, sugar and cheese; stir to blend. Stir in milk, egg yolks and pepper; blend thoroughly. Remove from heat.
Beat egg whites until soft peaks form; fold into cornmeal mixture. Pour into baking dish.
Bake at 375 for 45 to 50 minutes or until golden brown and set.
Variation:
Omit white pepper and add 1/4 cup drained and chopped roasted red peppers, or one (3-ounce) can of chopped mild green chilies, drained.
Makes 6 to 8 servings
Source: Martha White Kitchens
1 cup self-rising cornmeal mix
2 cups boiling water
2 tablespoons butter
1 teaspoon sugar
1/3 cup grated Parmesan cheese
1 cup milk
3 eggs, separated
1/2 teaspoon white pepper or coarsely ground black pepper
Heat oven to 375 degrees F. Grease a deep 2-quart baking dish.
In a large saucepan, gradually stir cornmeal into boiling water; cook and stir 1 to 2 minutes until consistency of mush.
Stir in butter, sugar and cheese; stir to blend. Stir in milk, egg yolks and pepper; blend thoroughly. Remove from heat.
Beat egg whites until soft peaks form; fold into cornmeal mixture. Pour into baking dish.
Bake at 375 for 45 to 50 minutes or until golden brown and set.
Variation:
Omit white pepper and add 1/4 cup drained and chopped roasted red peppers, or one (3-ounce) can of chopped mild green chilies, drained.
Makes 6 to 8 servings
Source: Martha White Kitchens
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