Mrs. Gunther's Andouille Spoonbread

Recipe Ingredients

3 cups	711ml	Milk
1 cup	62g / 2.2oz	Cornmeal
1 tablespoon	15ml	Butter
1 teaspoon	5ml	Baking powder
1 lb	454g / 16oz	Andouille sausage
1/2 cup	73g / 2.6oz	Grated Cheddar cheese
1/2 teaspoon	2.5ml	Salt - or to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper - or to taste
2		Egg yolks - slightly beaten
4		Egg whites - stiffly beaten

Recipe Instructions

Preheat the oven to 325 degrees.

Chop the sausage into small pieces, cook, and drain free from excess fat. Set aside.

In a medium saucepan stir 2 cups of the milk into the cornmeal. Cook, stirring constantly, until the mixture is very thick and pulls away from the sides of the pan. Remove from the heat, stir in the remaining milk , butter, baking powder, sausage, cheese, salt, and pepper mixing well. Stir 1 cup of this hot mixture into the egg yolks, mix to combine, and return all to the sauce pan. Gently fold in the beaten egg whites. Pour into a greased 2-quart casserole dish. Bake for 40 to 50 minutes.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2184 broadcast 09-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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