Best Spoon Bread Soufflé Recipes

Spoon Bread Soufflé image

Yield Makes 8 to 10 side-dish servings

Number Of Ingredients 6

3 cups whole milk
1 1/2 cups white cornmeal (preferably stone-ground)
3 tablespoons unsalted butter, softened
1 teaspoon salt
3/4 teaspoon baking powder
6 large eggs, separated

Steps:

Put oven rack in middle position and preheat oven to 375°F. Generously butter a 2 1/2- to 3-quart soufflé dish (3 to 4 inches deep) or other deep baking dish.
Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling, then add cornmeal in a stream, whisking, and cook, whisking, until very thick and smooth, about 2 minutes. Transfer to a large bowl and stir in butter, salt, baking powder, and yolks, then cool to lukewarm.
Beat egg whites with a pinch of salt in another bowl using an electric mixer until they just hold stiff peaks. Stir one fourth of whites into cornmeal mixture to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into baking dish and bake until golden brown and puffed, 45 to 50 minutes. Serve immediately.

Spoon Bread Soufflé image

Provided by Pimienta

Categories Breads

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 teaspoon butter or 1 teaspoon margarine
2/3 cup cornmeal
1 teaspoon sugar
1/4 teaspoon salt
1 1/3 cups boiling water
2/3 cup 1% low-fat milk
2 eggs
1 teaspoon baking powder

Steps:

Preheat oven to 450°F.
Use the butter or margarine to grease two 2-cup baking dishes.
Sift the cornmeal, sugar and salt together. Pour in the water and stir until smooth.
Beat in the milk, eggs and baking powder.
Pour the batter into the greased dishes. Set on a cookie sheet and bake for 25-30 minutes, until puffed and golden brown.

Nutrition Facts : Calories 279.1, Fat 8.9, SaturatedFat 3.5, Cholesterol 195.1, Sodium 614.8, Carbohydrate 38.4, Fiber 3, Sugar 6.8, Protein 12.3