Creole Spoon Bread

Recipe Ingredients

3 cups	711ml	Milk
1 cup	62g / 2.2oz	Cornmeal - enriched self-rising
1 lb	454g / 16oz	Shrimp - cooked, coarse chopped
1/3 cup	48g / 1.7oz	Green bell pepper - chopped
1/3 cup	48g / 1.7oz	Parsley - chopped, fresh
1/3 cup	20g / 0.7oz	Onion - chopped
2 tablespoons	30ml	Vegetable shortening or oil
1/4 teaspoon	1.3ml	Hot pepper sauce
4		Egg yolks - beaten
4		Egg whites
2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	Flour - self-rising, enriched
1 1/4 cups	296ml	Milk
1/2 cup	118ml	Catsup
1 tablespoon	15ml	Worcestershire sauce

Recipe Instructions

1. In large saucepan, heat milk until almost simmering.

2. Stir in cornmeal until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce.

4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer.

5. Remove from heat and cool slightly.

6. Stir egg yolks into cornmeal mixture.

7. Beat egg whites until stiff but not dry; fold into cornmeal mixture.

8. Turn into well-greased 2-quart baking dish and bake in preheated 375F oven 45 to 50 minutes, or until golden brown.

9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour.

10. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened.

11. Stir in catsup and Worcestershire sauce.

12. Serve spoon bread with sauce.

Source:
Shape Cooks, Spring 1998

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