Spoonbread

A beloved classic side dish from the Southern part of the U.S. combining cornmeal, milk, and eggs with a bit of my own personal twist. Serve it as a side dish during weeknight dinners or for the holidays. It just melts in your mouth!

Course Side

Cuisine Southern

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 313kcal

Author Imma

Ingredients

3½ cups (840ml) whole milk
1 cup (120g) cornmeal
2 tablespoons (25g) sugar
1 teaspoon (5g) salt
4 tablespoons (56g) unsalted butter
4 large eggs, separated
½ teaspoon (1g) freshly ground pepper (adjust to taste)
1 teaspoon (0.80g) fresh thyme (optional)
¼ teaspoon (0.50g) freshly grated nutmeg (optional)
1-2 tablespoons chives, chopped (optional)

Instructions

In a large saucepan, heat 2½ cups milk over medium heat until bubbles form around the sides of the pan.
Meanwhile, in a small bowl, combine the cornmeal, sugar, salt, and remaining milk until smooth.
Slowly whisk the cornmeal mixture into the hot milk. Cook and stir until the mixture comes to a boil. Reduce heat; simmer for 3- 5 minutes, stirring constantly or until the cornmeal mixture pulls away from the sides. Be careful not to let it burn.
Remove the pot from the heat. Stir in the butter. Set aside.
In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture to temper the eggs to stop them from cooking or curdling. Return all to the pan and mix well. Then add pepper, thyme, and nutmeg (you can add your desired add-ins at this part).
In a small bowl, beat egg whites until stiff peaks form. Start by folding a fourth of the egg whites into the cornmeal mixture, then repeat with the remaining egg whites until blended.
Transfer to a greased 2½-quart baking dish. Sprinkle with chives if using. Bake, uncovered, at 350°F (175℃) for 40-45 minutes or until puffed and golden brown. Serve immediately.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition