This is by far the best Spoon Bread you will wrap a lip around!
This is another old recipe out of my mother's recipe box. I think it is another recipe from my Grandmother Hoke. I was so glad to find this recipe again because every time I ordered spoon bread from a restaurant it never stacked up to my memories of this Spoon Bread. Now I have the recipe and I am sharing it with you!
1 cup corn meal
3 cups milk, divided (see note)
1 tsp salt
1 tsp baking powder
2 Tbsp melted shortening, (Crisco)
3 well beaten egg yolks
3 stiffly beaten egg whites
Note: If you do not have whole milk, just add 2 tsp butter to skim milk. I think 2% milk will work just fine.
Preheat to 325°F and grease a 2 quart casserole dish.
In a large sauce pan, scald corn meal with 2 cups of milk. To scald corn meal/milk mixture, whisk the corn meal in the milk and stir over moderate low heat until it just starts to boil around the edges of the pan. It will become thick so you may want to use a silicone spatula to get around the edges.
Add the salt, baking powder, shortening.
Slowly add the remaining 1 cup of milk. Continue to stir until the milk is completely combined.
Remove from heat and stir in the egg yolks.
Pour the corn meal mixture into a large bowl.
Fold the egg whites into the corn meal mixture.
Pour the mixture in to the prepared casserole dish and bake at 325°F for 1 hour.
Serve with butter.