Prep 10 mins
Cook 30 mins
A lovely mild spoon bread that makes a great addition to any meal! This can be made ahead and baked later. This recipe came courtesy of Ben Barker, Magnolia Grill, in Durham, N.C. Cook time does not include cooking of sweet potato. You could replace the potato with pumpkin for pumpkin spoon bread, or other squash. I might even try banana and see what happens!
- 1 large sweet potato
- 1 1⁄2 cups milk
- 2 cups half-and-half
- 1 tablespoon salt
- 3 teaspoons sugar
- 1 cup cornmeal
- 1⁄2 cup flour
- 8 tablespoons butter, cut into pieces
- 6 eggs, separated
- 1⁄4 cup cream
- Bake sweet potato in center of 325°F oven until tender, about 1 hour.
- Peel and puree until smooth; set aside.
- Butter a 12-cup shallow casserole.
- Heat milk, half and half, salt and sugar in a heavy saucepan over medium heat.
- When small bubbles appear around the edge, slowly whisk in cornmeal and flour, stirring constantly.
- Continue to stir as mixture cooks and thickens.
- When smooth and creamy, remove from heat and stir in butter until completely melted and combined.
- In a medium bowl, beat yolks and cream together until lightened in color.
- Gradually add to cornmeal mixture.
- Add 3/4 cup sweet potato puree.
- Add salt to taste, if desired.
- Recipe can be made ahead to this point.
- Preheat oven to 350°F.
- Beat egg whites and fold into cornmeal mixture.
- Spread into prepared dish.
- Bake until puffy, golden brown aand just set, about 30 to 35 minutes.
- Makes 12-14 servings.
This is so good! The eggs make it very light, and the flavors of the sweet potato and cornmeal blend nicely. I love that there's very little sugar in this. It's easy to make, except it took me a long time to whisk in the cornmeal and flour-I think I needed to add them more slowly. I'll get it right next time!!!! Great homey recipe! Thanks~