Spoon Bread With Sausage and Cheese Topping

 Spoon Bread With Sausage and Cheese Topping

    Yeah, so I made this a couple weeks ago and forgot to write about it. I had a lot of drama happening then and it caused delays. Thankfully those issues have resolved and while getting ready to write about another recipe I made from the same cookbook (today) that this spoon bread recipe is in, I realized I hadn't written about it. So, two posts tonight, and another tomorrow (also from this small cookbook).  What's that cookbook you say? It is none other than Milk....The Way to Health & Beauty. This cookbook was published by the New York State Bureau of Milk Publicity, located in Albany, New York, in 1939. It was a Free cookbook and you could send a postcard with name and address to request additional copies.    

    My favorite cookbooks in my collection are my the oldest ones. This one had a couple loose pages, but it does not look like it was used much. I really love the pictures, drawings, coloring and font(s) used. I'll let you know the actual recipe and then as always, will show my notes/modifications in italics. This was tasty. I vacuum sealed some of my leftovers and they froze well. 

Ingredients:

1 1/2 cups yellow cornmeal

2 2/3 cups milk, scalded

1 tsp salt

3 tbsp sugar

2 eggs, separated (The original lists the egg whites and egg yolks separately)

1 1/2 tsp, melted fat or oil

1 lb breakfast sausage 

2/3 cup American cheese, cubed (I used 2/3 cup shredded Monterrey Jack cheese)

red chili flakes to sprinkle on top (optional)

Directions:

Stir cornmeal into scalded milk and cook to a mush. Cool. Add salt, sugar and egg yolks. Stiffly beat eggs whites and fold into the mush. Add your fat or oil and pour into a greased baking dish (I used a 3 quart casserole). Bake in a 375 degree oven for twenty-five minutes. Meanwhile, brown sausage into crumbles and drain excess fat (Remember do not drain grease into your sink!). Cool sausage, stir in cheese. Remove casserole from oven and sprinkle the sausage and cheese mixture on top of the spoon bread. Return to oven and bake for an additional ten to fifteen minutes. Serves six to eight. 

Spoon Bread with Sausage and Cheese Topping (I wanted to show you the size of the dish I used, but cropped out the ugly bits of my old stovetop)

Spoon Bread with Sausage and Cheese Topping