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From Virginia Wiedemann:   "This recipe was adapted from 'Spoonbread & Strawberry Wine: Recipes and Reminiscences of a Family' by Norma Jean and Carole Darden.  It is the best, easiest and most 'custardy' spoon bread recipe I've ever seen, from a great little cookbook."

Spoon Bread

1 cup yellow cornmeal
1 cup water
2 Tbsp. Smart Balance margarine, or butter
1 tsp. salt
1 egg yolk and three egg whites, beaten
1 cup (1 per cent or skim) milk

Preheat oven to 375░ F.

Bring water to a boil.  Very slowly, add cornmeal to boiling water, stirring constantly until thick and smooth.  Add margarine or butter, and salt.  Cool to lukewarm.

Add eggs and milk and beat for two minutes.  Pour into greased 8" square or 9" round casserole dish.  Bake for 35 minutes, or until golden brown. 

Serve hot, topped with more margarine or butter.   Eight servings.

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