Alabama Spoon Bread Recipe

• This baked pudding-like side dish made with cornmeal is a cross between corn bread and a souffle. It's usually soft sufficient to eat with a spoon.
• 11/2 c. buttermilk
• 1 c. solid-pack pumpkin (not pumpkin-pie mix)
• 4 lrg Large eggs, separated
• 3 Tbsp. minced fresh chives
• 4 Tbsp. margarine or possibly butter (1/2 stick)
• 11/2 c. yellow cornmeal
• 1 Tbsp. brown sugar
• 1 tsp baking soda
• 3/4 tsp salt
• 1/8 tsp coarsely grnd black pepper

1. Preheat oven to 350 degrees F. Lightly grease shallow 2 1/2-qt ceramic baking dish.
2. In medium bowl, with fork or possibly wire whisk, mix buttermilk, pumpkin, egg yolks, and 2 Tbsp.
3. minced chives.
4. In 4-qt saucepan, heat margarine or possibly butter and 1 1/2 c. water to boiling over high heat.
5. Remove saucepan from heat.
6. In small bowl, with wire whisk, mix cornmeal, brown sugar, baking soda, salt, and pepper.
7. Gradually whisk cornmeal mix into warm liquid in saucepan till blended.
8. Then whisk in pumpkin mix.
9. In small bowl, with mixer at high speed, beat egg whites just till stiff peaks form.
10. Gently fold egg whites, one-third at a time, into cornmeal mix till blended.
11. Spoon batter into baking dish and sprinkle with remaining 1 Tbsp.
12. chives.
13. Place baking dish in roasting pan on oven rack.
14. Pour boiling water into roasting pan till it reaches halfway upside of baking dish.
15. Bake spoon bread 50 to 55 min till lightly browned and puffed and knife inserted 2 inches from center comes out clean.

bread, buttermilk, solidpack pumpkin, eggs, fresh chives, margarine, yellow cornmeal, brown sugar, baking soda, salt, black pepper

Taken from cookeatshare.com/recipes/alabama-spoon-bread-62894 (may not work)