Description
Colonial Spoon Bread is a classic Southern dish featuring a creamy, custard-like cornmeal base combined with fluffy beaten egg whites, baked to golden perfection. This comforting recipe is perfect as a side dish or a warm breakfast treat, showcasing traditional ingredients and simple preparation.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk
- 3 tablespoons unsalted butter
Dry Ingredients
- 1 cup yellow cornmeal (fine-ground)
- 1 teaspoon salt
- 1 teaspoon baking powder
Eggs
- 4 large eggs, separated
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Grease a 2-quart baking dish or cast iron skillet thoroughly to prevent sticking.
- Simmer Milk and Salt: In a medium saucepan, gently bring the whole milk and salt to a simmer over medium heat, ensuring it does not boil over.
- Cook Cornmeal: Slowly whisk the fine-ground cornmeal into the simmering milk, stirring constantly for 2 to 3 minutes until the mixture thickens and is smooth.
- Add Butter: Remove the saucepan from heat and stir in the unsalted butter until it melts completely, enriching the mixture.
- Incorporate Yolks and Baking Powder: Let the cornmeal mixture cool slightly to avoid cooking the eggs. Stir in the egg yolks and baking powder thoroughly until combined.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. This will give the spoon bread its light and fluffy texture.
- Fold Egg Whites into Mixture: Gently fold the beaten egg whites into the cornmeal mixture in batches, being careful to maintain airiness and avoid deflating the mixture.
- Bake the Spoon Bread: Pour the mixture into the prepared baking dish and bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the spoon bread is set.
- Serve: Remove from the oven and serve hot, with extra butter or your preferred toppings for added flavor.
Notes
- Use fine-ground cornmeal for a smooth texture. Coarser meal may alter the consistency.
- Be sure to beat egg whites to stiff peaks to ensure a light, airy spoon bread.
- Carefully fold in egg whites to retain volume and prevent the batter from deflating.
- This dish is best served warm and fresh from the oven.
- Leftovers can be refrigerated and gently reheated, but texture may slightly change.
