This recipe takes a bit of time to prepare, but it's delicious and worth the effort. I like it because I can make it wheat-free (or gluten-free) and dairy-free. All my kids can eat it. It's great with honey butter, since it's a variation on corn bread. Try it sometime, it's not as hard as it looks.
Spoon Bread
1 1/2 c. boiling water
1 c. cornmeal
1 T. butter or margarine
3 eggs, separated
1 c. milk or water
1 t. vinegar
1 t. salt
1 t. sugar
1 t. baking powder
1/4 t. baking soda
Heat oven to 375°. Grease a 9x12 baking dish. Stir cornmeal into boiling water. Keep stirring until mixture thickens and cools, about 5 minutes. Be careful to break up any lumps. Stir until smooth. Add butter and egg yolks. Beat until smooth and creamy. Stir in everything else except egg whites.
Beat egg whites until soft peaks form, like whipped cream. Fold into the batter. Spread in greased pan. Bake 45-50 minutes until set and lightly browned. Serve hot.
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Keep it clean, keep it nice.