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.
It goes well with:
Spoon it out of the dish and serve alongside Pot Roast, Rich in flavor and something of a change to the staple mashed potatoes.
Prepare it alongside Southern Fried Chicken for a southern soul food evening dinner.
I also enjoyed it with some cold milk and a bit of sugar. Strange as it may sound, I love it.
A dash of cinnamon, drizzle of honey, and fresh berries can convert this into a Sunday afternoon snack.
- Make sure the souffle dish is well buttered.
- Anytime you boil milk, make sure you have a watchful eye over it as it has the tendency to boil over and scorch the pan. Use a heavy bottom pan that is stable over the stove.
- Slowly whisk in the cornmeal to ensure no lumps are formed. Constantly stir as air pockets can happen and the cornmeal can splatter out and burn you.
- Gently fold in the egg whites. This process is important as it will bring the airy c consistency that you are looking for in the bread.
- As with any ovens, my baking is a guideline.
Enjoy this wonderful cornmeal spoon bread.
Equipment and ingredients used to achieve this recipe for Cornmeal Spoon Bread
Cornmeal Spoon Bread
- 55 mins total
- 10 mins prep
- 45 mins cook
- serves 8 people
5 tablespoons unsalted butter
4 cups whole milk
1 teaspoon salt
1 tablespoon sugar
4 eggs separated
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.
Bake for 30 minutes or until puffed and golden brown, Cool 10 minutes before serving.
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