Spoon bread dates back to the earliest days of the Southern colonies. It is a cornmeal soufflé, served as an accompaniment for meat and vegetables.

Yield: 6 servings

• 1 cup boiling water
• 11/2 cup cornmeal
• 11/2 cup milk
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon lard or shortening
• 3 eggs, separated
• 1 tablespoon butter

Preheat oven to 375 degrees F.

In a 2-quart mixing bowl, pour boiling water over cornmeal and stir until smooth; beat in milk, salt, baking powder, lard or shortening and egg yolks.

In a small metal bowl, beat egg whites until stiff peaks form; fold into mixture.

Turn into a lightly buttered 1 1/2 -quart casserole dish.

Bake until set, about 25 to 30 minutes.

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