Recipes >
Spoon Bread
Ingredients
- 4 cups milk
- 1 1/4 cups yellow cornmeal
- 1 – 16 ounce bag of frozen corn kernels, thawed
- 1 1/2 teaspoons salt
- 2/3 cup finely chopped green onions
- 1/4 cup unsalted butter, cut into pieces
- 4 large eggs, separated
Spoon Bread is kind of a cross between cornbread and custard, and can be served as a flavorful alternative to stuffing. You'll love its soufflé-like texture.
Why Try? An excellent accompaniment to your holiday turkey, served with generous amounts of gravy, spoon bread will be a hit with your holiday meal.
Foodie Byte: Spoon Bread is thought to have originated as a water- and cornmeal-based porridge enjoyed by American Indians. They called it “suppawn.”
Preparation
- Preheat oven to 375°F.
- Butter 8x8x2 glass baking dish. Whisk milk, cornmeal and salt in heavy medium saucepan. Bring to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until mixture is very thick, stirring frequently, about 20 minutes.
- Transfer mixture to large bowl. Stir in corn, green onions and butter.
- Add egg yolks one at a time to hot mixture, beating well after each addition.
- Beat egg whites in large bowl until firm peaks form. Fold whites into warm cornmeal mixture in 2 additions. Spread mixture evenly in prepared pan.
- Bake until puffed and light golden brown, about 30 minutes. Serve immediately.