Alabama Spoon Bread With Pumpkin & Chives Recipe
I originally made this Alabama Spoon Bread With Pumpkin & Chives for my spouse but I can't stop eating it now! I have a weakness for Vegetable, thus I prepare this recipe often. In my opinion, if one is a chef, one ought to have a personal recipe of Alabama Spoon Bread With Pumpkin & Chives, just like I do.
Ingredients
1 1/2 cups buttermilk
1 cup solid pack pumpkin
4 large eggs, separated
3 tablespoons chopped fresh chives
4 tablespoons margarine or butter
1 1/2 cups yellow cornmeal
1 tablespoon brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Directions
Preheat oven to 350°F.
Lightly grease shallow 2 1/2 quart ceramic baking dish.
In medium bowl, with fork or wire whisk, mix buttermilk, pumpkin, egg yolks, and 2 tablespoons chopped chives.
In 4 quart saucepan, heat margarine or butter and l 1/2 cups water to boiling over high heat.
Remove saucepan from heat.
In small bowl, with wire whisk, mix cornmeal, brown sugar, baking soda, salt, and pepper.
Gradually whisk cornmeal mixture into hot liquid in saucepan until blended.
Then whisk in pumpkin mixture.
In small bowl, with mixer at high speed, beat egg whites just until stiff peaks form.
Gently fold egg whites, one third at a time, into cornmeal mixture until blended.
Spoon batter into baking dish and sprinkle with remaining 1 tablespoon chives.
Place baking dish in roasting pan on oven rack.
Pour boiling water into roasting pan until it reaches halfway up side of baking dish.
Bake spoon bread 50 to 55 minutes until lightly browned and puffed and knife inserted 2 inches from center comes out clean.
Lightly grease shallow 2 1/2 quart ceramic baking dish.
In medium bowl, with fork or wire whisk, mix buttermilk, pumpkin, egg yolks, and 2 tablespoons chopped chives.
In 4 quart saucepan, heat margarine or butter and l 1/2 cups water to boiling over high heat.
Remove saucepan from heat.
In small bowl, with wire whisk, mix cornmeal, brown sugar, baking soda, salt, and pepper.
Gradually whisk cornmeal mixture into hot liquid in saucepan until blended.
Then whisk in pumpkin mixture.
In small bowl, with mixer at high speed, beat egg whites just until stiff peaks form.
Gently fold egg whites, one third at a time, into cornmeal mixture until blended.
Spoon batter into baking dish and sprinkle with remaining 1 tablespoon chives.
Place baking dish in roasting pan on oven rack.
Pour boiling water into roasting pan until it reaches halfway up side of baking dish.
Bake spoon bread 50 to 55 minutes until lightly browned and puffed and knife inserted 2 inches from center comes out clean.
