Spoon Bread

A very light and tender version of cornbread.

Featured on CITR

Difficulty: Easy

Servings: 8-10

Prep Time: 20 minutes   Cook Time: 30 minutes  

Ingredients

1 cup cornmeal (yellow or white)
3 cups milk, divided
2 tablespoons butter or margarine
1 tablespoon sugar*
1 teaspoon baking powder
1/2 to 1 teaspoon salt
2 egg yolks
2 egg whites

Directions

*If you want a sweet spoon bread, increase the sugar up to 1/4 cup. You can also add 1 cup of chopped peppers, onions, whole corn kernels, grated cheese, whatever you like. As a Thanksgiving side dish, it’s perfect with the additions of whole kernel corn and cheese. To go in a dessert direction, it also works well with fruit, particularly blueberries, but other chopped fruit works great, also! Top with some vanilla ice cream and you’ve got a seriously unique and delicious dessert.

In a medium saucepan, whisk 2 cups of the milk into the cornmeal. Whisk constantly over medium to medium-high heat until the mixture thickens and pulls away from the sides of the pan. Remove from the heat. In the same pot, whisk in the remaining milk along with the butter, baking powder, sugar, and salt. Remove about a cup of the mixture and stir it into the egg yolks in a small bowl then return the egg-spoon bread mixture back to the pot to combine. Beat the egg whites to form stiff peaks then gently fold into the spoon bread mixture. If adding chopped vegetables, cheese, fruit, etc, now is the time to also gently fold those in. Transfer to a greased 2 quart baking dish and bake at 350-degrees for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

Categories: Breads, Other Breads

Submitted by: suzanne-mcminn on April 10, 2014