Description
Colonial Spoon Bread is a classic Southern dish featuring a creamy, tender cornmeal base lightened with whipped egg whites and baked to golden perfection. This comforting side dish pairs wonderfully with hearty meals and evokes traditional Southern flavors with a simple, rustic charm.
Ingredients
Scale
Milk and Cornmeal Base
- 2 cups whole milk
- 1 teaspoon salt
- 1 cup yellow cornmeal (fine-ground)
- 3 tablespoons unsalted butter
Eggs and Leavening
- 4 large eggs, separated
- 1 teaspoon baking powder
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish or cast iron skillet thoroughly to prevent sticking during baking.
- Heat milk and salt: In a medium saucepan over medium heat, bring the milk and salt to a gentle simmer, warming the liquid to integrate flavors evenly.
- Add cornmeal: Slowly whisk in the fine-ground yellow cornmeal, stirring constantly for 2 to 3 minutes until the mixture thickens into a creamy consistency without lumps.
- Incorporate butter: Remove the saucepan from heat and stir in the unsalted butter until fully melted and blended into the thickened cornmeal mixture.
- Cool and add egg yolks: Allow the mixture to cool slightly before whisking in the separated egg yolks and baking powder to help the spoon bread rise and gain a fluffy texture.
- Beat egg whites: In a clean bowl, beat the egg whites until stiff peaks form, ensuring the mixture will have a light and airy structure.
- Fold egg whites into cornmeal mixture: Gently fold the beaten egg whites into the cornmeal base in batches, careful not to deflate the airy whites for maximum fluffiness.
- Bake: Pour the combined mixture into the prepared baking dish and bake in the preheated oven for 30 to 35 minutes, or until the spoon bread is golden on top and set in the center.
- Serve: Remove from the oven and serve hot with butter or your preferred toppings for a delicious, comforting side.
Notes
- Ensure egg whites are beaten to stiff peaks for optimal lightness.
- Use a fine-ground cornmeal for a smoother texture.
- Allow the cornmeal mixture to cool slightly before adding egg yolks to prevent curdling.
- Serve immediately after baking for best texture and flavor.
- Variations can include adding cheese or herbs for extra flavor.
