Prep 1 hr
Cook 50 mins
Every Southern family has their own favorite version of spoon bread. This one is my favorite with genuine cured country ham.
- 3 cups milk
- 1 1⁄2 cups white cornmeal or 1 1⁄2 cups yellow cornmeal
- 1⁄2 cup butter, softened and cut into pieces
- 2 teaspoons baking powder
- 5 large eggs, separated
- 1 cup diced cooked country ham
- Lightly coat the inside of a 2-quart casserole with butter, set aside.
- In a large pan, add the milk; bring to a boil.
- Gradually add the cornmeal to the milk and stir quickly with a spoon as you slowly pour the cornmeal inches.
- Lower the heat to low setting and cook, stirring continuously, until the mixture is thick--10 minutes or so.
- Take the pan off the burner.
- Add in the butter and baking powder; stir until the butter is all melted.
- Set pan aside to cool.
- In a mixing bowl, beat the egg yolks until light and frothy.
- Stir egg yolks into the cooled cornmeal mixture.
- Add the ham; stir to combine.
- In a big mixing bowl, add the egg whites.
- Beat using an electric mixer until stiff peaks form; fold egg whites into the cornmeal mixture (should see no trace of egg whites).
- Transfer mixture to the prepared casserole dish.
- Bake at 350° for 40 minutes or so, or until pick comes out clean.
- Best when served hot.