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August 2, 2011
Southern Spoon Bread
Old-Fashioned Breads
Prep time:
15 minutesbaking time:
30 to 35 minutes“Grandma’s spoon bread was part soufflé, part corn bread, and 100 percent delicious.”
Ingredients
Serves 6
- 4 large eggs, separated
- 3 cups milk
- 1 cup yellow cornmeal
- 3 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper or 1/8 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1 tablespoon grated Parmesan cheese, optional
Directions
1
Preheat oven to 375°F. Lightly grease 2-quart round baking dish with nonstick cooking spray; set aside. Beat egg yolks in small bowl and set aside.
2
Heat milk almost to a boil in medium saucepan over medium heat. Gradually beat in cornmeal using wire whisk. Cook 2 minutes, stirring constantly. Whisk in butter, salt and pepper. Beat about 1/4 cup cornmeal mixture into egg yolks. Beat egg yolk mixture back into remaining cornmeal mixture and set aside.
3
Beat egg whites in large bowl with electric mixer set at high speed just until stiff peaks form. Stir baking powder into cornmeal mixture.
4
Stir about 1/4 cup beaten egg whites into cornmeal mixture. Gradually fold in remaining egg whites. Pour into prepared baking dish and sprinkle with the Parmesan, if desired.
5
Bake until puffed and golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Serve immediately.
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Grandma's Secret Trick
Grandma's Secret Trick
When you add eggs to something you're cooking, you could end up with scrambled eggs. To avoid this, Grandma stirred a portion of the hot ingredients into beaten eggs in a bowl to raise their temperature. Then she added the egg mixture back into the hot ingredients.
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