Spoonbread is cross between a soufflé and cornbread and meant to be served by scooping out servings with a big spoon, which is where it gets its name. While this recipe is classic and pretty straightforward, true purists will say sugar doesn't belong in spoonbread, but I say sugar and cornmeal belong together like biscuits and gravy. A little cheddar cheese folded into the mixture would also be just as good!
Have you made this yet? Let us know what you think in the comments below!
butter, plus more for dish
- Preheat oven to 375° and grease a small baking dish with butter. In a medium pot, bring milk and sugar to a boil, stirring frequently. Slowly whisk in cornmeal, until no large lumps remain and mixture thickens, 30 seconds. Remove from heat.
- Add butter, salt, and baking powder to cornmeal mixture and stir until butter is completely melted.
- In a medium bowl using a hand mixer or whisk, beat egg whites to stiff peaks.
- Add yolks to cornmeal mixture and stir until combined. Add about ⅓ of whipped egg whites and gently fold in until mostly incorporated, then add remaining egg whites and continue to fold until just combined.
- Pour batter into prepared baking dish and smooth top. Bake until puffed and lightly golden, about 30 minutes.