This creamy, luscious corn pudding recipe was a favorite of my Grandma Mimi’s whose family was from the South, and it’s absolutely one of mine too. It’s kind of like a souffle, kind of like cornbread and is so fun to serve it right from the pan~ just bring your spoon and dig in!
Spoon Bread
2 cups (488 g) whole milk (works well with any kind of milk actually)
1 T (12 g) granulated sugar
A chunk of salted butter “the size of a large egg” (47 g)
2/3 cup (104 g) cornmeal or polenta
1/2 tsp salt
4 large eggs, separated
Preheat the oven to 325°F. Butter a 9×13 baking dish well.
Separate the eggs into two bowls and set aside.
Place the remaining ingredients in a small saucepan and stir over medium heat until the mixture begins to thicken.
Beat the egg yolks well and add to the saucepan. After stirring them in, remove from the heat and transfer to a larger bowl.
Beat the egg whites (with a stand mixer or hand mixer) until peaks form. Fold them into the cornmeal mixture until incorporated. Spoon the mixture into the baking dish and bake, uncovered in the center of the oven for 40 minutes.
This is absolutely delicious with greens or a green salad and yummy heated up the next day too. (A dab of butter on the top adds an extra creamy component)!
Original recipe from Bettie Nickum’s (Grandma Mimi) recipe box
