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Spoonbread

Source of Recipe


From "Essentials of Southern Cooking" by Damon Lee Fowler



List of Ingredients



• 3 cups whole milk or 2 cups whole milk and 1 cup light cream
  
• 1 cup fine cornmeal
  
• 3 Tbsp butter
  
• 1 tsp salt
  
• 3 large eggs, separated
  






Instructions



1. Position a rack in the center of the oven and preheat to 350° F. Scald the milk in a heavy-bottomed pan over medium-low heat, stirring frequently. Gradually whisk in the meal in a thin, steady stream, pouring it either from your fist or from a spouted measuring cup. Cook, stirring frequently, until it's a thick mush, about 3 to 5 minutes. Off the heat, beat in the butter and salt and set it aside to cool slightly.
   
   
2. Lightly butter a 2-quart soufflé dish, round casserole, or other baking dish that's at least 2 inches deep. Separate the eggs, putting the whites in a clean copper, stainless-steel, or glass bowl. Lightly beat the yolks and mix them into the mush.
   
   
3. Using a clean whisk or mixer, beat the whites until they form firm but not dry peaks. Add them gradually to the mush and gently but thoroughly fold them in. Pour the batter into the prepared dish and bake it in the center of the oven until risen and golden-brown on the top, about 45 minutes. It should be set, but still soft, like a soufflé. Serve at once from the baking dish.
   
   Serves 4