CORNMEAL SPOON BREAD

Ellen Bales

By
@Starwriter

There's something comforting about a souffle. Make sure you let it cool a bit before serving, even though it may fall just a bit. Cooling for 5 minutes brings out the best taste.
Recipe & photo: bhg.com
11-16-14


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Serves:

8

Prep:

35 Min

Cook:

30 Min

Method:

Bake

Ingredients

5 Tbsp
unsalted butter, softened
4 c
milk
1 c
fine ground white cornmeal or regular cornmeal
1 tsp
kosher salt
1 tsp
sugar
4
eggs, separated
1/8 tsp
cream of tartar

Directions Step-By-Step

1
Butter a 1-1/2-qt. 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 yolks 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.
4
Gently fold in remaining egg whites. Gently turn into prepared souffle dish (batter will nearly fill the dish). Bake in a preheated 400ยบ oven for 30 minutes or until puffed and golden brown. Cool 5 minutes before serving.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Vegetarian