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Southern-Style Spoonbread

Oxmoor House
Yield Serves 6 to 8
For southerners, this is a must-have brunch dish. Not one bite will be left.


  • 3 cups milk
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup butter, softened
  • 2 teaspoons baking powder
  • 5 eggs, seperated
  • 1 cup cooked country ham, diced

How to Make It

  1. Bring milk to a slow boil in a saucepan; gradually add cornmeal, stirring constantly. Reduce heat to low and cook, stirring constantly, 10 minutes or until thickened. Remove from heat; add butter and baking powder and stir until butter is melted. Let cool and set aside.

  2. In a small bowl, use a fork to beat egg yolks until light; stir into cooled cornmeal mixture. Add ham and mix until blended; set aside. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into cornmeal mixture until well combined.

  3. Pour into a greased 2-quart casserole dish; bake at 350° for about 40 minutes or until a toothpick inserted in center comes out clean.

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