Name: Traditional Appalachian Spoon Bread
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Milk - 2 ¾ cups; White cornmeal - 1 cup; Butter, softened - 2 tablespoons; Salt - 1 teaspoon; Eggs, separated - 4 large; White sugar - 1 tablespoon; Cream of tartar - ½ teaspoon; Cream of tartar - ⅛ teaspoon; Salt - 1 pinch

Ingredients for - Traditional Appalachian Spoon Bread

1. Milk 2 ¾ cups

2. White cornmeal 1 cup

3. Butter, softened 2 tablespoons

4. Salt 1 teaspoon

5. Eggs, separated 4 large

6. White sugar 1 tablespoon

7. Cream of tartar ½ teaspoon

8. Cream of tartar ⅛ teaspoon

9. Salt 1 pinch

How to cook deliciously - Traditional Appalachian Spoon Bread

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.

2 . Stage

Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.

3 . Stage

Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.

4 . Stage

Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.

5 . Stage

Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.