Spoon Bread Recipe
This spoon bread recipe is a cornmeal bread recipe. Prepared with a batter of milk and eggs, the spoon bread is spiced with cayenne and seasoned with salt and sugar, baked with added baking powder, it comes out golden brown and puffy.
Ingredients
1 cup skim milk
1/2 cup water
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup yellow or white cornmeal
1 large egg yolk
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
3 large egg whites
Nonstick cooking spray
Directions
Preheat the oven to 375°F.
In a large saucepan, bring the milk, water, sugar, and salt to a simmer over moderate heat.
Remove from the heat, stir in the cornmeal, and beat the mixture with a spoon until it is thick and smooth.
In a small bowl, lightly beat the egg yolk with the baking powder.
Add to the cornmeal mixture in the saucepan along with the cayenne pepper.
In a large bowl, beat the egg whites until they are stiff but not dry.
Stir 1/4 of the whites into the cornmeal mixture, then gently fold in the rest.
Coat a 1 quart baking dish with the cooking spray and pour in the batter.
Bake for 30 to 35 minutes or until the bread is puffed and golden brown.
In a large saucepan, bring the milk, water, sugar, and salt to a simmer over moderate heat.
Remove from the heat, stir in the cornmeal, and beat the mixture with a spoon until it is thick and smooth.
In a small bowl, lightly beat the egg yolk with the baking powder.
Add to the cornmeal mixture in the saucepan along with the cayenne pepper.
In a large bowl, beat the egg whites until they are stiff but not dry.
Stir 1/4 of the whites into the cornmeal mixture, then gently fold in the rest.
Coat a 1 quart baking dish with the cooking spray and pour in the batter.
Bake for 30 to 35 minutes or until the bread is puffed and golden brown.
