Lepelbrood (Spoon Bread)
Lepelbrood
## Ingredients
- 450 ml milk
- 140 g maize meal
- 1 tsp salt
- 50 g butter, melted
- 4 eggs, separated
Ingredients
- 450 ml milk
- 140 g maize meal
- 1 tsp salt
- 50 g butter, melted
- 4 eggs, separated
Method
- Preheat the oven to 180°C and grease a deep baking dish.
- Heat the milk to boiling. Gradually stir in the maize meal until smooth.
- Return to heat and cook until thick.
- Remove from heat, stir in the salt and melted butter. Let cool slightly.
- Whisk the egg yolks and beat them into the maize mixture.
- Whisk the egg whites until stiff and fold them gently into the batter.
- Spoon into the prepared dish.
- Bake for about 40 minutes until set and cooked through.