Prep 25 mins
Cook 50 mins
No matter what meal you serve it for, this is bound to become a classic on your table. Spoon Bread has always been part of our family fare dating back to my grandfather. Hope you like it! UPDATE: : 09/09/09 Nurse Janey just let me know that I didn't give credit where credit was due - it was to Cooking Light Magazine - 2006 edition. I am so sorry that this wasn't caught sooner. :(
- 2 3⁄4 cups milk
- 2 teaspoons sugar
- salt, to taste (optional)
- fresh coarse ground black pepper, to taste
- 1 pinch crushed red pepper flakes (optional)
- 3⁄4 cup yellow cornmeal
- 2 large egg yolks, lighly beaten
- cooking spray
- 1 1⁄2 cups chopped onions
- 8 ounces bacon or 8 ounces turkey bacon, cooked & chopped into 1/2-inch dice
- 1 cup shredded cheddar cheese
- 1⁄4 cup freshly grated parmesan cheese
- 4 large egg whites
- sour cream, garnish (optional)
- chopped chives, garnish (optional)
- syrup (optional)
- powdered sugar (optional) or granulated sugar (optional)
- Preheat oven to 375°F.
- Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat.
- When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk.
- Cool 3 minutes or until thickened and smooth, stirring constantly.
- Transfer cornmeal mixture to a large bowl.
- Add yolks; stirring with a whisk.
- Let mixture stand 10 minutes.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add onion and saute 6-10 minutes or until tender.
- Add onion and bacon to cornmeal mixture.
- Stir cheeses into cornmeal mixture.
- Add salt and pepper now.
- Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat).
- Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture.
- Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray.
- Bake for 50 minutes or until golden brown, and just set in center.
- DO NOT KEEP OPENING OVEN.
- Serve immediately.
- *Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory.
- **I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful.
It took more time to prep than indicated, (and less to cook, if I had left it in 50 minutes it would have been completely burned. I took it out of the oven at about 35 minutes) but SO GOOD! I went back for seconds & our friend had fourths!
This is a variation of Ham and 2 cheese spoon bread, in the Jan. 2006 "Cooking Light". I was surfing to add that recipe and found this. There can be many variations of the basic recipe -- mostly from South-eastern cooks.