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GOLDEN SPOON BREAD

Category:    Bread, Cheese, Quickbreads
Yield:6 servings
 
     10 oz Cheddar; Sharp, Grated              2 c  Milk
      4    Egg Yolks; Lg                       1 c  Corn Meal; Yellow
    1/4 c  Butter                              1 ts Sugar
    1/2 ts Salt                                4    Egg Whites; Lg
 
  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in a
  small bowl and set aside.  Scald the milk in the top of a double boiler.
  Meanwhile beat the egg yolks until thick and lemon-colored then set them
  aside.  When the milk is scalded, add the corn meal very gradually,
  stirring constantly.  Stir until the mixture thickens and becomes smooth.
  Remove the top of the double boiler from the simmering water and gradually
  add the beaten egg yolks, stirring constantly.  Mix in the grated cheese,
  butter, sugar and salt.  Beat the egg whites, in a small bowl, until round
  peaks are formed.  Gently spread the beaten egg whites over  the corn meal
  mixture then carefully fold together until just blended.  Turn the mixture
  into the greased casserole dish.  Bake at 375 degrees F. for 35 to 40
  minutes or until a wooden pick or cake tester comes out clean when inserted
  in the center of the dish.  Serve piping hot with butter and maple syrup or
  honey.
 

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