Spoonbread is one of the most comforting foods in southern cuisine, and if you love cornbread and bread pudding but want something even yummier and easier, this is the recipe for you.
Ingredients
- 4 cups of milk, 2% is ideal
- 1 cup of cornmeal
- 3 teaspoons of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
- 2 tablespoons of unsalted butter
- 3 egg yolks, separated
Recipe
- Pour 3 cups of the milk into a saucepan over medium heat and cook it until bubbles form around the pot.
- While the milk heats up, combine the last cup milk with the cornmeal, sugar, and salt. Mix well until everything is smooth.
- Combine the cornmeal mixture into the hot milk while whisking constantly until it comes to a full boil. Cook on low for 5 more minutes, still whisking.
- Turn off the heat, add in the baking powder and butter and mix well.
- In a separate small bowl, beat the egg yolks and add the cornmeal mixture a little bit at a time so it tempers. After you’ve done about half, then add the whole mixture to the cornmeal.
- Whip the egg whites until stiff peaks form and then fold in 1/4 of it into the cornmeal. Once that’s incorporated, add in all the egg whites.
- Transfer the mixture to a greased baking dish and cook at 350Ffor 40-45 minutes. Cool and enjoy!
