CORNMEAL SPOON BREAD

CORNMEAL SPOON BREAD image

Provided by Ellen Bales

Time 1h5m

Number Of Ingredients 7

5 Tbsp unsalted butter, softened
4 c milk
1 c fine ground white cornmeal or regular cornmeal
1 tsp kosher salt
1 tsp sugar
4 eggs, separated
1/8 tsp cream of tartar

Steps:

1. Butter a 1-1/2-qt. souffle dish with 2 Tbsp. of the butter; set aside.
2. In a large saucepan heat milk until just below boiling. Slowly whisk in cornmeal; bring to boiling. Cook, whisking constantly, over medium heat about 5 minutes or until mixture thickens and begins to pull away from the sides of the saucepan. Remove from heat; transfer to a large mixing bowl. Cool 10 minutes. Whisk in the remaining 3 Tbsp. butter, salt and sugar. Beat in egg yolks until well blended.
3. In a clean large mixing bowl beat egg whites and cream of tartar with a clean large whisk until they form soft glossy mounds. Stir one-third of the beaten egg whites into cornmeal mixture to lighten.
4. Gently fold in remaining egg whites. Gently turn into prepared souffle dish (batter will nearly fill the dish). Bake in a preheated 400º oven for 30 minutes or until puffed and golden brown. Cool 5 minutes before serving.