Spoonbread

12 ingredients
6 steps

Ingredients

  • 1 3/4 cups milk
  • 1 cup whipping cream
  • 1/3 cup buttermilk
  • 1 1/3 tablespoons unsalted butter
  • 1 cup stone-ground white cornmeal
  • 1/3 cup freshly grated Parmesan cheese
  • 1 1/3 teaspoons baking powder
  • 2/3 teaspoon baking soda
  • 4 large eggs, separated
  • 4 teaspoons chopped fresh chives
  • 2 teaspoons sugar
  • 2/3 teaspoon salt

Directions

  1. 1
    Heat first 4 ingredients in a heavy saucepan over medium-high heat 6 to 8 minutes (do not boil). Remove from heat. (Mixture will curdle.)
  2. 2
    Combine cornmeal and Parmesan cheese in a large bowl. Pour milk mixture over cornmeal mixture, whisking until smooth. Let stand 30 minutes or until lukewarm. Stir in baking powder and baking soda.
  3. 3
    Beat egg yolks lightly, and stir into cornmeal mixture. Fold in chives.
  4. 4
    Beat egg whites, sugar, and salt at high speed with an electric mixer until stiff peaks form. Carefully fold into cornmeal mixture.
  5. 5
    Pour into a buttered 13- x 9-inch baking dish.
  6. 6
    Bake at 350° for 30 minutes or until top is golden and a wooden pick inserted in center comes out clean. Serve spoonbread immediately.

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