Spinach Spoon Bread

Spoon bread is a Southern specialty that’s a cross between cornbread and a soufflé.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
2. Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
3. When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
4. Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
5. In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
6. Fold egg whites into cornmeal mixture. Add spinach and stir. Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
7. Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
8. 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.