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Although it
takes a little more time to prepare, this recipe is worth it! I had never tried
spoon bread before, but its silky texture is reminiscent of a soufflé or a
quiche. Pair it with a flavorful entree like Jerk Chicken or BBQ beef and it is
a happy side dish. Use it in place of cornbread and surprise your friends with
this light and unique treasure.
Ingredients
(Serves 6)
Nonstick
cooking spray
2 teaspoons
unsalted butter, or scant 1 T
1/2 cup
finely chopped yellow onion or scallions
1 cup white
or yellow cornmeal
2 teaspoons
sugar
2 teaspoons
baking powder
1/4
teaspoon salt (optional)
3 cups
low-fat milk, divided
1 egg yolk
3 egg
whites
8-inch
baking dish or soufflé dish
Small
nonstick pan
Small bowl
Small to
medium saucepan
Medium-sized
bowl
Clean, deep
bowl for beating egg whites
1. Preheat
oven to 375º F. Coat an 8-inch baking dish or soufflé dish with nonstick
cooking spray and set aside. Heat butter in small nonstick skillet and sauté
scallions or onions until tender; about 5 minutes. Use a high heat rubber
spatula.
2. In a
small bowl, combine cornmeal, sugar, baking powder, salt (if desired), and 1
cup milk; stir until blended; set aside. In a small to medium saucepan, over
medium heat scald 2 cups milk (heat just until tiny bubbles form around edges
of the pan). Stir cornmeal mixture into the heated milk and cook, stirring
occasionally until mixture resembles thick mush; about 4 to 5 minutes. Remove
from heat and let cool slightly.
3. Separate
the eggs, placing the yolk in a medium sized bowl, and the egg whites in a
clean deep bowl. In the bowl with the egg yolk, beat egg yolk slightly with
fork, and then stir in a little of the cooled cornmeal mixture; mix well. Using
your rubber spatula, scrape cooked onions or scallions into the egg yolk
mixture.
The egg whites and egg yolks, separated
|
Mix a little of the cooled cornmeal mixture into the egg yolks |
4. Beat the
egg whites with a whisk (preferably with a handheld mixer) until stiff. Fold
1/3 of the whipped egg whites into the cornmeal mixture to lighten, then fold
in the remaining egg whites gently until evenly blended. Spoon the batter into
the prepared dish. Bake until puffed and golden brown, about 30 to 40 minutes.
Spoon the spoon bread onto plates while hot to serve.
Stiff egg whites |
Fold the egg whites into the batter gently, only a 1/3 at first.
|
The batter before baking |
Almost done, needs browning |
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