Similar to a souffle, the spoonbread will puff up high in the oven, and quickly collapses once removed from the oven. The flavors are similar to cornbread dressing, and the texture is both custardy and fluffy. This makes a great side dish.
- Prep Time: 15
- Total Time: 1 hr 15 minutes
- Yield: 4-6 1x
- Heat oven to 350F. Butter a 1 ½ quart baking dish.
- Whisk together cornmeal and 1 cup milk in a bowl. Heat remaining 2 cups milk in a medium saucepan over medium heat until simmering. Gradually whisk in cornmeal mixture and cook, stirring often, 2 minutes or until thickened. Remove from heat. Stir in salt, butter, and seasoning. Whisk in egg yolks, 1 at a time.
- Beat egg whites with an electric mixer at high speed 2 minutes or until soft peaks form. Gently fold egg whites into cornmeal mixture. Spoon mixture into buttered dish. Bake 1 hour or until golden brown and puffed. Serve warm.