Yield
Makes 8 servings

How to Make It

Step 1

Heat first 4 ingredients in a heavy saucepan over medium-high heat 6 to 8 minutes (do not boil). Remove from heat. (Mixture will curdle.)

Step 2

Combine cornmeal and Parmesan cheese in a large bowl. Pour milk mixture over cornmeal mixture, whisking until smooth. Let stand 30 minutes or until lukewarm. Stir in baking powder and baking soda.

Step 3

Beat egg yolks lightly, and stir into cornmeal mixture. Fold in chives.

Step 4

Beat egg whites, sugar, and salt at high speed with an electric mixer until stiff peaks form. Carefully fold into cornmeal mixture.

Step 5

Pour into a buttered 13- x 9-inch baking dish.

Step 6

Bake at 350° for 30 minutes or until top is golden and a wooden pick inserted in center comes out clean. Serve spoonbread immediately.

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