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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Rating:
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Comments:
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

Step-By-Step

1Butter a 1-1/2-qt. souffle dish with 2 Tbsp. of the butter; set aside.

2In 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.

3In 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.

4Gently 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