Spoonbread Souffle

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1 cup yellow cornmeal
1 ½ cups boiling water
2 tablespoons butter plus extra for pan
3 eggs, separated
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda

Place cornmeal in bowl and pour in boiling water, stirring quickly, so no lumps form. Add butter, egg yolks, buttermilk, salt, baking powder and baking soda. Stir until well blended.

Beat egg whites just until soft peaks form. Gently stir in 1/4 of whites into cornmeal mixture, then fold in remaining whites. Spoon into buttered 2-quart casserole.

Bake at 400° F until toothpick inserted in center comes out clean, 40 to 45 minutes. Makes 6 servings.


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