This popular southern specialty is more like a tender, custardy souffle than a bread.
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cornmeal
4 tablespoons butter or margarine, cut into pieces
3 large eggs, separated
1. Preheat oven to 400 degrees F. Generously grease shallow 1 1/2-quart baking dish.
2. In 4-quart saucepan, combine milk, salt, and pepper; heat to boiling over medium-high heat. Remove from heat and with wire whisk, whisk in cornmeal. Add butter, stirring until melted. Let stand 5 minutes.
3. Whisk egg yolks, one at a time, into cornmeal mixture, until blended. In small bowl, with mixer at high speed, beat egg whites just until soft peaks form when beaters are lifted. Gently fold egg whites, one-half at a time, into cornmeal mixture. Pour into prepared baking dish; spread evenly. Bake until spoonbread is set, about 40 minutes. Serve immediately.
(based on individual servings)
Total Fat: 11 g
Cholesterol: 108 mg
Sodium: 272 mg
Carbohydrates: 18 g
Protein: 7 g
Originally published in Good Housekeeping
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