Southern Spoon bread with
Vegetarian Soy variation

A tender and delicious dish that puts the Sunday into Sunday dinner or makes a filling side dish for a vegetable plate-- best served warm.

For 50 servings
4 9x13 buttered/oiled casseroles or two 12x20 steam table pans
50 minutes at 375 degrees.

Southern Spoonbread
Cornmeal Souffle
  48 servings 96 servings
Milk or plain soy milk 4 1/2 quarts 9 quarts
Cornmeal 1 1/2 quarts
(2 pounds)		 3 quarts
(4 pounds)
Okara (optional)
soybean pulp		 3 cups 6 cups
Soft butter or margarine,
divided		 3/4 cup
1 1/2 sticks
6 oz.		 1 1/2 cup
3 sticks
1 pound
Beaten egg yolks 2 cups
(about 24 med)		 4 cups
(about 48 med)
Beaten egg whites 3 cups
(24 med)		 6 cups
(48 med)
Salt 2 tablespoons 3 1/2 tablespoons

In a 2 gallon/ 8 quart pot (48 servings) or a 4 gallon pot, heat the milk, you may substitute soy milk. Stir the cornmeal into the hot milk as it boils, turn down heat to medium. Simmer, stirring basically continuously, for about 30 minutes, until thickened to the consistency of cornmeal mush. Remove from heat. Stir in the optional okara (soybean pulp) here, make sure it is completely blended.

Beat the butter and milk together and beat well into the cornmeal mix. Cool to lukewarm (takes a half hour if you stir it).

Turn on the oven. Beat the egg yolks fluffy and beat into the mush. Beat the egg whites fluffy/ stiff but not dry and fold in to the cornmeal mix.

Bake for 50 minutes in buttered pans in a preheated oven at 375 degrees. Most people like a little butter melting on the top.