This spoon bread is made with coarse polenta or grits in the standard cornmeal batter. It's actually more like a pudding or soufflé in consistency than everyday cornbread, and it makes a delicious side dish with any main dish. It would also make a tasty replacement for breakfast grits.
Serve spoon bread hot from the oven with melted or softened butter. This is a wonderful replacement for potatoes or rice. If serving with ham, top with a little finely shredded Cheddar cheese as soon as it comes out of the oven.
- 1 cup white or yellow stone-ground cornmeal
- 1/4 cup polenta or grits
- 2 3/4 cups water
- 1/4 cup butter, softened or melted
- 1 cup half-and-half, light cream, or whole milk
- 1 scant teaspoon salt
- 3 large eggs, separated
- In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 minutes.
- Heat the oven to 375 F. Butter an 8-inch square baking dish or pan.
- With an electric mixer, beat the butter, half-and-half, cream, or milk, and salt.
- Whisk the egg yolks in a small bowl then beat into the cornmeal batter mixture.
- With clean beaters, beat the egg whites until soft peaks form; fold into the cornmeal mixture.
- Pour the batter into the prepared baking pan. Bake for about 30 to 35 minutes, until the top is puffed up and just lightly browned.
- Serve immediately with butter. The spoonbread will deflate on standing, but is no less delicious!
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||7 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|