Spoonbread

Method

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1. Heat the oven to 190°C / 375°F and butter a 1.5-litre baking dish.

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2. Heat the milk and salt in a saucepan until steaming. Whisk in the cornmeal gradually, then cook for 3 to 4 minutes, whisking, until thick like porridge. Off the heat, stir in the butter and sugar and cool for 10 minutes.

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3. Whisk in the egg yolks, buttermilk and baking powder.

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4. Whisk the egg whites in a clean bowl to stiff peaks. Fold them into the cornmeal mixture in two additions, as gently as you can.

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5. Pour into the dish and bake for 35 to 40 minutes, until puffed, golden and just set.

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6. Serve at once, spooned onto plates with plenty of butter.

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Chef’s Tips

• Cook the cornmeal until thick. Raw cornmeal makes a gritty spoonbread.
• Fold in the whites gently. Beating them in loses the air.
• Serve immediately. It sinks within a few minutes of coming out of the oven.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Fried chicken
• Collard greens
• Baked ham

Storage & Reheating

Best eaten at once. Leftovers keep in the fridge 2 days, denser but still good.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.