ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spoonbread Soufflé

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


  • 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

How to Make It

  1. 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.

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

  3. 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.