Hominy Spoon Bread

This is a very light, fluffy cornbread with grits. Traditionally, it was sometimes so fluffy that it had to be lifted from the pan with a spoon. Mine wasn't quite that soft--in fact it was slightly crunchy on the outside and creamy and custardy on the inside. I served it with butter and honey.

Ingredients:

• 1/2 cup hominy grits
• 2 1/2 cups water
• 1/2 tsp. salt
• 1 TB butter
• 3 eggs, separated
• 1/2 cup white cornmeal
• 2 tsp baking powder
• 1/2 tsp salt

Directions:

• Prehead oven to 350
• Cook grits with water and 1/2 tsp of salt as directed on package.
• Meanwhile, sift together cornmeal, bakng powder and salt.
• Beat egg whites until soft peaks form.
• When grits are cooked pop them in the freezer for about 5 minutes to cool slightly.
• Stir butter into grits until melted.
• Stir in egg yolks.
• Stir in flour mixture.
• Fold in egg whites.
• Pour into square cake pan.
• Bake for one hour.