Traditional Appalachian Spoon Bread recipe
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Ingredients
- 2 ¾ cups milk 1 cup white cornmeal 2 tablespoons butter, softened 1 teaspoon salt 4 large eggs, separated 1 tablespoon white sugar ½ teaspoon cream of tartar ⅛ teaspoon cream of tartar 1 pinch salt
Nutrition Info
- 220 caloriescarbohydrate: 23.4 gcholesterol: 143.1 mgfat: 10.1 gfiber: 1.5 gprotein: 9.6 gsaturatedFat: 5 gservingSize: -sodium: 514.6 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Traditional Appalachian Spoon Bread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth, stir into cornmeal mixture.
Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy, pour into prepared Dutch oven.
Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.