Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page

 
SPOON BREAD                                 Gourmet Magazine

 

3 cups milk
1 cup white cornmeal
½ stick butter, cut into pieces
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
4 large egg yolks
2 teaspoons double‑acting baking powder
4 large egg whites at room temperature
Pinch of cream of tartar

In a heavy saucepan combine the milk, scalded, cornmeal, butter, sugar,  salt, nutmeg and cayenne, bring the liquid to a simmer over moderately low heat, stirring, and simmer the mixture, stirring vigorously, for 5 minutes.  Scrape the mixture into a large bowl and let it cool for 5 minutes.

In a bowl with an electric mixer beat the egg yolks with the baking powder until the mixture is light and lemon colored and stir the mixture into the cornmeal mixture. In a large bowl with the electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of them into the cornmeal mixture, and fold in the remaining whites gently, but thoroughly. Pour the batter into a well‑buttered 1‑quart soufflé dish and bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until the top is golden brown. Serve immediately.