Cornmeal Spoon Bread


5 tablespoons unsalted butter
4 cups whole milk
1 cup regular fine yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
4 eggs separated
⅛ of teaspoon cream of tartare


Preheat oven to 400F.
Butter a 1 ½ quart souffle dish with 2 tablespoons of butter.
In a large saucepan, bring the milk to just below a boil. Slowly whisk in the cornmeal and bring to a boil again. Lower the heat to medium and constantly whisk the mixture until it thickens and begins to pull away from the sides of the saucepan, about 6 to 7 minutes. Remove from the heat and transfer to a large mixing bowl. Let it cool off for 10 minutes.
Whisk in the 3 tablespoons butter, salt, and sugar. Beat in the egg yolks until well blended.
In a clean large mixing bowl, beat the egg whites and cream of tartar to soft glossy mounds.
Stir in one-third of the beaten egg whites into the cornmeal mixture to lighten. Gently fold in the remaining egg whites and slowly pour the mixture into the souffle dish.
Bake for 30 minutes or until puffed and golden brown, Cool 10 minutes before serving.


Cornmeal Spoon Bread. Sometimes you just want something different and this corneal spoon bread is just that, different. When you think of cornmeal bread, or corn sticks the first thing that pops into my mind is a skillet with a great bread that you can slice and enjoy with whipped butter and honey.  Not here.

A light spoon bread that is so versatile and so much fun to make too. The egg whites gently folded into the batter give it a light uplifting texture. Prepared in a souffle dish, this Cornmeal Spoon Bread is soft and fluffy.

Wait until cool off to dig in, although the temptation is there as it looks and smells delicious. Falling down is normal. However, it will not compromise the great flavor.




Saturday, April 10, 2021 - 6:50am


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