Classic Spoon Bread

How to make Classic Spoon Bread Recipe - Astandard 8-inch (20 cm) soufflé dish, but any straight-sided, heavy pan will work, even an iron skillet. Because the spoon bread soon falls from its spectacular height, serve it as quickly as possible; even in its deflated state, though, spoon bread still tastes delicious. Serve leftovers with maple or cane syrup.

6 TO 8 SERVINGS

Ingredients:
3 cups Half-and-half
1 teaspoon Salt
1 cup White or yellow cornmeal, fine-ground
2–3 tablespoons Unsalted butter, melted
3 Eggs (large), at room temperature, separated

Method:
Preheat the oven to 350°F (175°C). Butter a 11/2-quart (1.5 l) soufflé dish.

Bring the half-and-half and salt to a simmer in large, heavy saucepan. Reduce heat to low.

Slowly whisk in the cornmeal. Continue whisking until cornmeal thickens and develops satin sheen, 2 to 4 minutes. Turn off heat and stir in butter; set mush aside.

Whisk yolks and 1 to 2 teaspoons (5 to 10 ml) water together in small bowl until lemon-colored and very frothy. Stir them into cooled mush, a little at a time to keep yolks from cooking.

Beat egg whites to stiff but not dry peaks; gently fold them into mush mixture.

Pour mixture into buttered soufflé dish. Bake until spoon bread is golden brown and risen above dish rim, about 45 minutes. Serve immediately.

Spoon Bread with Cheddar Cheese:
Follow recipe for Classic Spoon Bread, stirring in 1 cup (2 ounces, 56 ml) grated sharp Cheddar cheese along with the butter.