Puffy and light, yet creamy and comforting, southern spoonbread is part pudding, part soufflé.
I came upon this recipe several years ago in one of my Fine Cooking magazines. It was love at first bite!
Spoonbread is best served steaming hot, with lots of butter. I personally love it smothered in honey. College son #2 loves spoonbread served with pot roast so he can smother it with gravy.
Spoonbread can be sliced and sautéed in butter for breakfast the next morning. Serve with pure maple syrup.
The same son requested this for his birthday breakfast a few months ago. It’s that good.
Spoonbread is simple to make and has just a few ingredients.
You will need yellow cornmeal.
Remaining ingredients are milk, 4 eggs separated, butter, salt and sugar
Butter a 1 1/2 quart baking or soufflé dish. Set aside.
In medium size mixing bowl, beat the egg whites until stiff.
If you are at a higher altitude, just beat until the egg whites form soft peaks. Set aside.
Pour 1 cup of the milk into a small mixing bowl. Add the cornmeal.
Pour remaining 2 cups milk into a medium sized saucepan and bring to barely a simmer.
When the milk has scalded and begins to steam, add the cornmeal mixture.
Whisk together and continue cooking, stirring constantly.
The cornmeal mixture will begin to thicken.
You will notice that the mixture will begin to pull away from the sides of the pan. This could take up to 10 minutes of cooking time. When the mixture pulls away, take off the heat.
Add the sugar
Add the salt.
And the butter.
Vigorously whisk together. Until the butter is melted and blended in the cornmeal mixture.
The mixture should be smooth.
Add the egg yolks one at a time. Beating vigorously after each addition.
BE CAREFUL not to cook the egg yolks. The second you add the egg yolk to the hot mixture, whisk like crazy. You do not want scrambled egg yolks in your spoonbread.
Repeat with remaining egg yolks.
Let’s go over this! You will add 4 egg yolks into the hot cornmeal mixture ONE at a time beating like crazy AFTER each addition.
The mixture should be smooth and free of any lumps.
Remove the whisk from the mixtures and get a spatula.
CAREFULLY FOLD in the egg whites into the mixture. Use and over and under motion and you do the folding. GENTLY every so GENTLY. We do not want to deflate our egg whites.
Be patient and gentle while you are folding.
Soon you will notice the egg whites incorporating into the warm cornmeal mixture.
It’s ok if you can still see small amounts of egg whites, but most of the whites should be folded in by now.
Gently pour the spoonbread into the prepared baking dish.
Bake in a preheated 350 degree oven for 1 hour or until golden on top.
I had to take a picture while the spoonbread was still in the oven because it is just like a soufflé and will begin to deflate once taken from the oven.
Golden and beautiful.
Southern Spoonbread. Scoop and serve with lots of butter.
I prefer lots of honey.
This classic southern side dish is true comfort food.
4 eggs, separated
1 cup cornmeal
3 cups whole milk (I used 2%)
1 teaspoon salt
Pinch of sugar, a big pinch
2 tablespoons unsalted butter
Heat oven to 350 degrees. butter a deep (3-inch) 1 1/2-quart baking or souffle dish. In a medium bowl, whip egg whites until medium-stiff peaks form; set them aside.
In a mixing bowl, whisk together the cornmeal and 1 cup of the milk. In a medium saucepan, scald the remaining 2 cups milk. Add the cornmeal mixture to the saucepan and cook, whisking constantly, over medium-low heat, until the mixture thickens (you’ll begin to see the bottom of the pan as you whisk, about 10 minutes. remove from the heat; stir in the salt, sugar, and butter. Add the egg yolks one at a time, whisking to combine after each addition. Gently fold in the egg whites. Pour the mixture into the prepared baking dish and bake until the spoonbread is puffed, with a golden brown crust. About 1 hour. Serve with lots of butter.
I’d love to hear what you are serving your spoonbread with. I’m sure you have some great ideas. Pass them on!