Pumpkin Spoon Bread

Name: Pumpkin Spoon Bread
Ingredients: 2 1/2 cups whole milk; 1/2 cup (1 stick) unsalted butter; 2 teaspoons kosher salt; 1 cup stone-ground yellow cornmeal; 1 cup canned pure pumpkin puree; 3 large eggs, separated; 1 tablespoon chopped fresh chives; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg

12 ingredients

1 steps

Ingredients

2 1/2 cups whole milk
1/2 cup (1 stick) unsalted butter
2 teaspoons kosher salt
1 cup stone-ground yellow cornmeal
1 cup canned pure pumpkin puree
3 large eggs, separated
1 tablespoon chopped fresh chives
1/2 teaspoon chopped fresh thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Directions

1

["Preheat oven to 350\u00b0F. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin puree.", "Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture.", "Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape batter into a 9x5\" loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan