Description
Colonial Spoon Bread is a delightful dish that strikes a perfect balance between a soufflé and cornbread, offering a unique texture and inviting aroma.
Ingredients
Scale
- 2 cups whole milk
- 1 cup yellow cornmeal (fine or medium grind)
- 1 tablespoon unsalted butter (plus more for greasing)
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 teaspoon baking powder
- 3 large eggs, separated
- 1/2 cup sour cream or buttermilk
- 1/4 teaspoon cream of tartar (optional)
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C) and butter your baking dish.
- Cook the Milk and Cornmeal: Heat the milk and whisk in the cornmeal until thickened.
- Mix in Other Ingredients: Remove from heat, add butter, salt, and sugar if desired, cool slightly, then mix in remaining ingredients.
- Whip the Egg Whites: Beat egg whites until soft peaks form.
- Combine the Mixtures: Fold egg whites into cornmeal mixture gently.
- Bake to Perfection: Transfer to baking dish and bake for 30-35 minutes until golden brown.
- Serve and Enjoy: Serve immediately from the baking dish.
Notes
For optimal texture, choose a fine or medium cornmeal. Coarse cornmeal may result in a gritty texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
Nutrition
- Calories: 220 kcal
- Sodium: 350 mg
- Protein: 6 g