Cornmeal Spoonbread (GF)

Cornmeal Spoonbread (GF)

(8 servings)

 

Ingredients:

 

5 tbsp. Unsalted Butter, softened, divided

4 cups Milk

1 cup Cornmeal, fine ground

1 tsp. Kosher Salt

1 tsp. Sugar

4 large Fresh Eggs, separated

1/8 tsp. Cream of Tartar

 

Directions:

 

With 2 tbsp. butter, grease a 1½ qt. soufflé dish.  Set aside.  In a large sauce pan heat milk to near boiling.  Slowly whisk in cornmeal, bringing to a boil.  Cook, whisking constantly, over medium heat until mixture thickens and begins to pull away from the sides of the sauce pan (about 5 minutes).  Remove from heat, transfer to a mixing bowl and let cool 10 minutes.  Whisk in the remaining butter, salt and sugar.  Beat in egg yolks until well blended.  In a clean large mixing bowl, beat egg whites and cream of tartar with a large whisk until they form soft glossy mounds.  Stir one-third of the beaten egg whites into cornmeal mixture to lighten.  Gently fold in remaining egg whites.  Gently turn into prepared soufflé dish (it will be nearly full).  Place in a pre-heated 400-degree oven for 30 minutes or until puffed and golden brown.  Cool 5 minutes before serving.

 

Notes:              The fine ground cornmeal can be white or yellow for this recipe/

 

Ideas for Future Efforts

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