I need to put 'beat illness lethargy' on my checklist. Sheesh.
goes to Norway tomorrow.
So, as a send off, we made spoonbread.
Every wondered how to use cornmeal to your best advantage?Spoonbread1 1/2 cups cornmeal, rough ground for preference
3 1/2 cups milk
1/2 cup butter
1 1/2 cups shredded cheese (I used 1 of cheddar and a 1/2 of grana padano)
Preheat oven to 425F/200C. Grease a 10x10 (or similar) casserole dish.
Separate eggs. Put whites in a metal bowl.
Melt the butter.
Mix egg yolks and milk. Pour mixture over the cornmeal in a medium saucepan. Heat on medium low. Add the melted butter. When the mixture is warm, add the shredded cheese.
Stir until the cheese is mostly melted.
Remove from heat.
Beat the egg whites with an electric mixer until they form semi-firm peaks.
Fold into the cornmeal mixture.
Pour into the greased pan, bake for 30-40 minutes.
The spoonbread is done when it has a light brown crust on top, but still jiggles slightly when the pan is removed from the oven.
: use skim milk, margarine for butter, low fat cheese, or leave out the egg yolksspicy
: finely chop a whole jalapeño pepper, fold in at the same time as the egg whites
The recipe is gluten free as long as you check that the cornmeal is corn only and not blended with wheat flour.
It's delish. :)