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Yields:
6 serving(s)
Prep Time:
5 mins
Total Time:
45 mins
Cal/Serv:
356
Spoonbread is cross between a soufflé and cornbread and meant to be served by scooping out servings with a big spoon, which is where it gets its name. While this recipe is classic and pretty straightforward, true purists will say sugar doesn't belong in spoonbread, but I say sugar and cornmeal belong together like biscuits and gravy. A little cheddar cheese folded into the mixture would also be just as good!
Have you made this yet? Let us know what you think in the comments below!
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Ingredients
- 3 1/4 cups
milk
- 2 Tbsp.
granulated sugar
- 1 1/4 cups
cornmeal
- 6 Tbsp.
butter, plus more for dish
- 1 1/2 tsp.
kosher salt
- 1 tsp.
baking powder
- 3
large eggs
Directions
- Step 1Preheat oven to 375° and grease a small baking dish with butter. In a medium pot, bring milk and sugar to a boil, stirring frequently. Slowly whisk in cornmeal, until no large lumps remain and mixture thickens, 30 seconds. Remove from heat.
- Step 2Add butter, salt, and baking powder to cornmeal mixture and stir until butter is completely melted.
- Step 3In a medium bowl using a hand mixer or whisk, beat egg whites to stiff peaks.
- Step 4Add yolks to cornmeal mixture and stir until combined. Add about ⅓ of whipped egg whites and gently fold in until mostly incorporated, then add remaining egg whites and continue to fold until just combined.
- Step 5Pour batter into prepared baking dish and smooth top. Bake until puffed and lightly golden, about 30 minutes.
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