Anything with corn is usually a good indication that it’s a comfort food, and this spoon bread recipe is no different. Similar to corn bread, this spoon bread is less like a bread and more like a pudding, but is all delicious just the same.
Instructions
- Start by heating up 3 cups of 2% milk on the stove until heat bubbles form around the pot.
- While that cooks, combine 1 cup of 2% milk with 1 cup of cornmeal, 3 teaspoons of sugar, and 1 teaspoon of salt, and mix until smooth.
- Pour the cornmeal mixture into the hot milk and whisk constantly until it comes to a boil. Reduce the heat and cook for 5 more minutes, still whisking constantly.
- Take it off the heat and add 1/2 teaspoon of baking powder as well as 2 tablespoons of butter to the mixture. Stir to incorporate.
- In another small bowl, beat three egg yolks and add a little bit of the cornmeal mixture into temper it. Then, add the whole mixture to the cornmeal.
- Whip the 3 egg whites until stiff peaks form and then fold in 1/4 of the egg whites into the cornmeal. Once that’s incorporated, add in all the egg whites.
- Transfer the mixture to a baking dish and cook for 40-45 minutes at 350F and enjoy!
