Golden Spoon Bread
Submitted by Lance
Golden spoon bread with sharp cheddar cheese folded into a souffle-like cornmeal batter with beaten egg whites. Served piping hot from the casserole with butter and maple syrup. Half bread, half souffle, all comfort.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
1 hrsSpoon bread is a Southern classic that’s part cornbread, part souffle, and entirely its own thing. This version is loaded with sharp cheddar that melts into a golden cornmeal batter lightened with beaten egg whites. It puffs up in the oven, browns on top, and comes to the table in the casserole dish with a spoon for serving.
The double boiler technique is key. Scalded milk and cornmeal cook together gently until thick and smooth, then beaten egg yolks, cheese, butter, and sugar get stirred in off the heat. Folded egg whites go in last, giving the whole thing its airy, spoonable lift.
Serve this straight from the oven. Like any souffle, it starts deflating the moment it cools. Butter and maple syrup or honey on top is the traditional way.
Kitchen Tips
- Add the cornmeal to the scalded milk very gradually, stirring constantly. Dumping it in all at once creates lumps that won’t cook out.
- Beat the egg whites to round (not stiff) peaks. Overbeaten whites are hard to fold and make the bread dry.
- Fold the whites gently into the cornmeal base. You want streaks to disappear, not volume.
Variations
- Add diced jalapenos and a pinch of cayenne for a Southwestern spoon bread with kick.
- Swap cheddar for Gruyere for a more nutty, sophisticated cheese flavor.
- Stir in fresh corn kernels for extra sweetness and texture.
Ingredients
Directions
Thoroughly grease a 1½ quart casserole dish.
Place the cheddar in a small bowl and set aside.
Scald the milk in the top of a double boiler.
Meanwhile beat the egg yolks until thick and lemon-colored then set them aside.
When the milk is scalded, add the corn meal very gradually, stirring constantly.
Stir until the mixture thickens and becomes smooth.
Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly.
Mix in the grated cheese, butter, sugar and salt.
Beat the egg whites, in a small bowl, until round peaks are formed.
Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended.
Turn the mixture into the greased casserole dish.
Bake at 375℉ (190℃). for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish.
Serve piping hot with butter and maple syrup or honey.
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