Pumpkin Spoon Bread

By KDHarmon

Ingredients

• 2 1/2 cups whole milk
• 1/2 cup (1 stick) unsalted butter
• 2 teaspoons kosher salt
• 1 cup stone-ground yellow cornmeal
• 1 cup canned pure pumpkin purée
• 3 large eggs, separated
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in purée.


Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture; set aside.


Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk ¼ of egg whites into batter, then gently fold in remaining egg whites. Pour batter into a 9x5” loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30–40 minutes. Let cool slightly before serving.

Makes 8 servings.