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spoonbread custard (fallen fouffle) prep time: 15 min
cook time: 5 min

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1 cup yellow corn meal
4 extra large eggs ( separated)
1 cup buttermilk
1 tsp. salt

Preheat oven to 400 degrees

Place cornmeal into a bowl and add one cup of cold water
Place another cup of water into a saucepan, along with a teaspoon of salt and bring to a boil
Stir in wet corn meal and cook for one minute, stirring with a wooden spoon constantly
Add egg yolks, buttermilk, and freshly ground black pepper.
Mix well
Beat egg whites with a pinch of salt until thick
Fold into cornmeal mixture
Lightly coat casserole dish with vegetable spray
Place mixture into dish and bake for 35 to 40 mins. until golden brown and puffy


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