Spoon Bread
 Click to enlarge | Ingredients: Metric Units 1/3 c. dry bread crumbs for coating soufflé dish
3 c. milk 1 c. stoneground white cornmeal 1 Tbsp. unsalted butter 1 tsp. salt 1 tsp. sugar 3 lg. eggs, separated |
Directions:
Preheat oven to 375°F.
Butter a 2qt soufflé dish, coat with bread crumbs. Chill.
In a large metal bowl set over a pan of simmering water, heat milk until very hot and gradually add cornmeal, whisking constantly. (The whisking is important, cornmeal has a real tendency to get clumpy.)
Cook, stirring frequently, until thick and smooth, about 5 min.
Remove bowl from pan and stir in butter. Cool, stir in salt, sugar, egg yolks.
In a medium bowl, beat whites to stiff peaks. Fold into mixture. Pour into prepared pan.
Bake at 375°F until puffed and golden, about 40 min.
Butter a 2qt soufflé dish, coat with bread crumbs. Chill.
In a large metal bowl set over a pan of simmering water, heat milk until very hot and gradually add cornmeal, whisking constantly. (The whisking is important, cornmeal has a real tendency to get clumpy.)
Cook, stirring frequently, until thick and smooth, about 5 min.
Remove bowl from pan and stir in butter. Cool, stir in salt, sugar, egg yolks.
In a medium bowl, beat whites to stiff peaks. Fold into mixture. Pour into prepared pan.
Bake at 375°F until puffed and golden, about 40 min.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday April 21st, 2008
Contributed on: Tuesday May 11th, 2004 and modified on Monday April 21st, 2008