Cornmeal Spoon Bread
By LRay
Better Homes & Gardens, December 2013, page 142.
This spoon bread may look like a souffle, but it comes without the stress. Closer in consistency to savory pudding than bread, this recipe is made with just seven ingredients. (Bonus: They're all pantry staples!)
Editor’s Tip: Resist the urge to serve the bread directly out of the oven! Letting it sit and cool slightly for a few minutes ensures the best taste.
Nutrition Facts (Cornmeal Spoon Bread) Servings Per Recipe 8,
cal. (kcal) 226,
Fat, total (g) 12,
chol. (mg) 122,
sat. fat (g) 6,
carb. (g) 20,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 7,
pro. (g) 8,
vit. A (IU) 607,
vit. C (mg) 0,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 54,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 341,
Potassium (mg) 240,
calcium (mg) 163,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet
- 1
Ingredients
- 5 tablespoons unsalted butter, softened
- 4 cups milk
- 1 cup fine ground white cornmeal or regular cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 4 eggs, separated
- 1/8 teaspoon cream of tartar
Preparation
Step 1
1. Preheat oven to 400 degrees F. Butter a 1 1/2-quart souffle dish with 2 Tbsp. of the butter; set aside.
2. In a large saucepan heat milk until just below boiling. Slowly whisk in cornmeal; bring to boiling. Cook, whisking constantly, over medium heat about 5 minutes or until mixture thickens and begins to pull away from the sides of the saucepan. Remove from heat; transfer to a large mixing bowl. Cool 10 minutes. Whisk in the remaining 3 Tbsp. butter, salt, and sugar. Beat in egg yolk until well blended.
3. In a clean large mixing bowl beat egg whites and cream of tartar with a clean large whisk until they form soft glossy mounds. Stir one-third of the beaten egg whites into cornmeal mixture to lighten. Gently fold in remaining egg whites. Gently turn into prepared souffle dish (batter will nearly fill the dish). Bake 30 minutes or until puffed and golden brown. Cool 5 minutes before serving. Makes 8 servings.