Amish Butter Corn Spoonbread
Recipe by Greg Higgins
2.5 cups milk
1 cup Ayers Creek Amish Butter cornmeal
5 tablespoons butter
5 eggs, separated
Salt and pepper, to taste
In a saucepan bring the milk, butter and cornmeal to a simmer, stirring frequently. Remove from the heat when it thickens to a polenta texture. Season to taste with salt and pepper. Whip the egg whites to stiff peaks. Stir the cornmeal mixture and then gradually fold in beaten egg yolks and then gently fold in the whipped egg whites.
Pour into a buttered two quart casserole and bake in a 375 degree oven till golden brown and souffléd, 45–60 minutes. Serve immediately.