This soufflé-like corn bread is enjoyed in the South and adorns many a Kentucky Derby spread.
3/4 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups 1% low-fat milk
1/4 teaspoon hot sauce
2 large egg yolks
1 tablespoon butter
1/2 teaspoon baking powder
3 large egg whites
How to Make It
Preheat oven to 350°.
Combine first 4 ingredients in a large saucepan; stir in milk and hot sauce. Cook over medium heat until thick (about 15 minutes), stirring constantly. Place egg yolks in a medium bowl. Spoon 1/2 cup hot cornmeal mixture into egg yolks. Stir egg yolk mixture into remaining cornmeal mixture. Add butter, stirring until butter melts.
Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Fold remaining egg white mixture into cornmeal mixture. Gently spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until lightly browned and puffy. Serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I love spoon bread and was excited to give this a try. The flavors were wonderful, but I'm used to it being a little thicker and creamier. We're going to try again, but making it in a pan half the size next time.