Spoonbread
Spoonbread is a savory cornmeal custard baked until puffed and golden, traditionally paired with cheese and egg. It is assembled simply from cornmeal, broth, and dairy, then baked to a soufflé-like texture with a tender crumb.
Ingredients
Method
Preheat oven to 350°F. Butter a 9×13 inch baking dish.
In a large saucepan, bring broth and butter to a boil over medium-high heat.
Slowly whisk in cornmeal in a thin stream, stirring constantly to prevent lumps. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until thickened.
Remove from heat and stir in milk, grated cheese, salt, pepper, and any optional mix-ins until smooth.
In a clean bowl, whip egg whites until stiff peaks form. In another bowl, lightly whisk egg yolks, then fold into the cornmeal mixture.
Gently fold the whipped egg whites into the cornmeal mixture in two additions, being careful not to deflate.
Pour mixture into prepared baking dish and bake for 30–35 minutes until puffed, golden on top, and a toothpick inserted in the center comes out with a few moist crumbs (the center should jiggle slightly).
Let cool for 2–3 minutes, then serve warm with a spoon directly from the baking dish.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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