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Alabama Spoonbread

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"If you ask me, this is the Southern equivalent of Yorkshire pudding. It's a side dish that pairs exceptionally well with beef, but also with seafood or pork."

List of Ingredients

â—¦ 1 cup finely ground plain yellow cornmeal
â—¦ 1 ¾ cups boiling water
â—¦ 1 tablespoon salted butter, plus more for serving
â—¦ 1 ½ teaspoons kosher salt
â—¦ 4 large eggs, separated
â—¦ ½ cup whole milk
â—¦ ½ cup all-purpose flour
â—¦ 1 tablespoon granulated sugar
â—¦ 2 teaspoons baking powder


Recipe

Preheat the oven to 400° F. Sprinkle the cornmeal over the boiling water in a large bowl. Add the butter and salt; stir until the mixture is thick. Cool about 5 minutes. Add the egg yolks and milk; whisk until blended. Combine the flour, sugar, and baking powder in separate bowl; add to the batter, mixing well.

Beat the egg whites in a separate medium bowl with an electric mixer at high speed until stiff (but not dry) peaks form; gently fold into the batter. Pour into a greased 12- x 8-inch (2-quart) baking or soufflé dish.

Bake in the preheated oven until a knife inserted in the center comes out clean, 30 to 35 minutes. Serve immediately with plenty of butter.

Serves 8