Spoonbread Soufflé

Oxmoor House
A Southern tradition in many homes, puddinglike spoonbread usually starts with cornmeal and is baked in a casserole. This delicately flavored version features grits.
8 servings


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6 cups water
1 1/2 cups quick-cooking grits, uncooked
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/3 cup heavy whipping cream
2 large eggs, separated
2 egg whites


Bring water to a boil in a large saucepan. Gradually stir in grits, garlic, salt, and nutmeg; return to a boil. Cover, reduce heat, and cook 10 minutes or until grits are thickened. Stir in cheese and whipping cream. Remove from heat.

Beat egg yolks. Gradually stir about 1 cup of hot grits into yolks; add to remaining hot grits, stirring constantly. Let cool 5 minutes.

Beat 4 egg whites at high speed of an electric mixer until stiff peaks form. Fold beaten egg whites into grits. Pour mixture into an ungreased 2 1/2-quart souffle dish. Bake at 400° for 30 to 40 minutes or until puffed and golden. Serve immediately.

Created date

August 2009