Spoon Bread Souffle
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
38
Sourness
42
mins
Prep time (avg)
7.7
Difficulty
Ingredients:
3 cups
Whole Milk3 tbsps
Unsalted Butter (softened)1 tsp
Salt3 tsp
Baking Powder6 large
Egg (separated)Directions:
1
Put oven rack in middle position and preheat oven to 375 degrees F
2
Generously butter a 2 1/2 to 3-quart souffle dish (3 to 4-inches deep) or other deep baking dish
3
Heat the milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling
4
Add the cornmeal in a stream, whisking, and cook, whisking, until very thick and smooth, about 2 minutes
5
Transfer to a large bowl and stir in the butter, salt, baking powder, and yolks
6
Cool to lukewarm
7
Beat the egg whites with a pinch of salt in clean bowl using an electric mixer until they just hold stiff peaks
8
Stir 1/4 of the whites into the cornmeal mixture to lighten, then fold in remaining whites gently but thoroughly
9
Spoon batter into the prepared baking dish and bake until golden brown and puffed, 45 to 50 minutes
10
Serve immediately