Basic Spoonbread

When Grace finishes the piano lesson she's giving, I'm going to teach her to make this recipe, one I found in the May/June 1983 COOKS Magazine that we enjoyed a number of times as newlyweds; a good supper meal.

6 T butter

3 c milk

1 c cornmeal

1-1/2 tsp salt

1/2 tsp freshly ground pepper

4 large room temp eggs, separated

pinch salt

In preheated (350) oven, melt 1 T butter in a 2 qt. casserole for 2--3 minutes. Brush the sides and bottom of the casserole with the melted butter and set aside.

Pour milk into a heavy-bottomed 5 qt. saucepan and bring to almost a boil over medium heat. Gradually stir in the cornmeal with a wooden spoon or whisk. Stir until dissolved. Continue stirring over reduced heat for 2 minutes or until thick. Add remaining butter, salt, and pepper. Mix well and cook 2 minutes longer. Remove from heat and add lightly beaten egg yolks; mix to incorporate all ingredients.

Beat egg whites with a pinch of salt until stiff but not dry. Fold into yolk/meal mixture. Pour batter into casserole, spreading it evenly and smoothing the top with a spatula. Bake uncovered for 30-40 minutes, until puffed and browned. Serve at once with butter, fresh tomato sauce, or a green chili sauce.