Spoon Bread

Spoon Bread - a beloved classic side dish that originated from the Southern part of the U.S. using cornmeal, milk, eggs with a little bit of my own personal twist. Serve it as a side dish during weeknight dinner or for the holidays. It just melts in your mouth!

Course Side

Cuisine Southern

Prep Time 10 minutes

Cook Time 55 minutes

Servings

Calories 313kcal

Author Imma

Ingredients

3 ½ cups (840ml) whole milk
1 cup (122g) 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 Tablespoon chives , chopped (optional)

Instructions

In a large saucepan, heat 2 1/2 cups milk over medium heat until bubbles form around sides of the pan.
Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth.
Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for about 3- 5 minutes, stirring constantly or until cornmeal mixture pulls off the sides. Do not let it burn.
Remove pot from the heat. Stir the the butter. Set aside
In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture, to temper the eggs. Stops the eggs from cooking or curdling. Return all to the pan and mix well. And 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 remaining egg whites until blended.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with chives, if using any. Bake, uncovered, at 350°F 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 products used.

Nutrition