SPOON BREAD
- 1/3 cup dry bread crumbs for coating souffle dish
- 3 cups milk
- 1 cup stone-ground white cornmeal
- 1 Tablespoon unsalted butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 large eggs, separated
Preheat oven to 375°F. Butter a 2-quart souffle or glass baking dish and coat with bread crumbs, knocking out excess. Chill dish.
In a large metal bowl, set over a pan of simmering water. Heat milk until very hot and gradually add cornmeal, whisking constantly. Cook mixture, stirring frequently, until thick and smooth, about 5 minutes (be patient, you rascal). Remove the bowl from the pan and stir in butter. Cool mixture and stir in salt, sugar, and egg yolks until well combined.
in a bowl of adequate size,beat egg whites with an electric mixer until they just hold stiff peaks. Gently fold the egg whites into the cornmeal mixture until just combined.
Pour the batter into prepared pan. Bake in the middle of the oven until puffed and golden, about 40 minutes (be patient, you rascal).
Serves 4 to 6.
Courtesy of: Walter V. Hall, Alexandria, Virginia
======Tim and Sheila Culey ======
In a large metal bowl, set over a pan of simmering water. Heat milk until very hot and gradually add cornmeal, whisking constantly. Cook mixture, stirring frequently, until thick and smooth, about 5 minutes (be patient, you rascal). Remove the bowl from the pan and stir in butter. Cool mixture and stir in salt, sugar, and egg yolks until well combined.
in a bowl of adequate size,beat egg whites with an electric mixer until they just hold stiff peaks. Gently fold the egg whites into the cornmeal mixture until just combined.
Pour the batter into prepared pan. Bake in the middle of the oven until puffed and golden, about 40 minutes (be patient, you rascal).
Serves 4 to 6.
Courtesy of: Walter V. Hall, Alexandria, Virginia
======Tim and Sheila Culey ======
Submitted by Nov 26, 2009
15 min
30 min
45 min