Prep 20 mins
Cook 30 mins
Spoon bread is a Southern specialty that’s a cross between cornbread and a soufflé.
- 1 teaspoon coarse salt, plus more to taste
- 1⁄2 lb fresh spinach leaves, washed and drained
- 1 cup cornmeal
- 3 cups buttermilk
- 3 large eggs, separated
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon fresh ground white pepper, plus more to taste
- 3 tablespoons unsalted butter, melted
- 1⁄8 teaspoon nutmeg
- 1 head garlic, roasted (instructions follow)
- vegetable oil cooking spray
- Preheat oven to 350°F.
- Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
- When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
- Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
- In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
- Fold egg whites into cornmeal mixture. Add spinach and stir. Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
- Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
- ROASTED GARLIC: Preheat oven to 300°F; cut the top off the head of garlic, and place both pieces on foil; mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic; sprinkle with coarse salt and freshly ground black pepper; close foil and roast 1 hour, or until garlic cloves ooze from their papery skins; squeeze out the roasted garlic and use as needed.