This soft Southern spoon bread rises like a savory soufflé but remains creamy in the center. Sharp cheddar and scallions make it especially satisfying beside roast turkey.
Recipe Summary
- Prep: 20 min
- Cook: 40 min
- Total Time: 1 hr
- Servings: 8
- Estimated Cost per Serving: $1.10
Ingredients
- 3 cups (720 ml) whole milk
- 1 cup (150 g) fine yellow cornmeal
- 4 tbsp (56 g) unsalted butter
- 1 tsp kosher salt
- 4 large eggs, separated
- 1 cup (113 g) shredded sharp cheddar
- 4 scallions, thinly sliced
- 1 tsp baking powder
Instructions
- Heat oven to 375°F (190°C). Butter a 2-quart baking dish.
- Bring milk to a simmer. Whisk in cornmeal and cook 4–5 minutes until thick.
- Remove from heat; stir in butter and salt. Cool 10 minutes, then mix in yolks, cheddar, scallions and baking powder.
- Beat egg whites to soft peaks and fold gently into the cornmeal mixture in three additions.
- Transfer to the dish and bake 35–40 minutes until puffed and golden.
- Serve immediately with a large spoon; the center should remain tender.
Cook’s Tips
Fold the whites gently and bake right away for the best lift. Grate cheese from a block for smoother melting.
Estimated Nutrition per Serving
291 calories; 12 g protein; 25 g carbohydrate; 17 g fat; 9 g saturated fat; 430 mg sodium.
Nutrition and cost are estimates and may vary.
