Bourbon Spoonbread

This is midwest in nature but a sophisticated accompanient to nearly any meat dish.


2 cups whole milk
1 cup white cornmeal
1 cup butter, softened
1/2 teaspoon salt
1 tablespoon sugar
5 eggs, separated
5 tablespoons bourbon
Preheat oven to 350 degrees.

Scald milk in saucepan. Stir in cornmeal. Mix thoroughly and cook over low heat until thick.
Remove from heat, add butter, salt and sugar, and beat well until butter has melted completely. Set aside to cool.
Beat egg yolks in a small bowl until frothy and stir into cooled cornmeal mixture.
Best egg whites until stiff and fold into mixture. Add bourbon, mixing lightly.
Pour mixture into a buttered casserole dish and bake 40 minutes until golden brown or until tester inserted in center comes out clean.
Do not overcook. Yield: 4 servings

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