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Special Spoon Bread Bake sounds like something that would come straight from your grandma's Southern kitchen, don't ya think? It brings a little bit of elegance with a whole lot of comfort, which really reminds us of our dear granny. This golden-brown dish is buttery, warm, and thick to create a consistency that is partially bread-like, but with a nod to a creamy soufflé. She would probably serve Special Spoon Bread Bake alongside some fried chicken, green beans, and mashed potatoes and we think that sounds like quite a delicious feast. Don't you? Make a plate and see for yourself!
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Ingredients
- 3 tablespoons unsalted butter, cut into small pieces, plus more, to taste, for greasing the dish
- 2 cups whole milk
- 1 cup whole buttermilk
- 1 cup finely ground white cornmeal
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 large eggs, yolks and whites separated
- thyme sprigs, to taste, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Generously grease a 2-quart baking dish with the extra butter.
Step 3 -In a medium, heavy saucepan over medium heat, heat the milk and the buttermilk until steaming but not boiling.
Step 4 -Gradually pour the cornmeal into the milk mixture in a slow, steady stream and whisk or stir to combine. Scrape the sides of the pan to prevent lumps from forming.
Step 5 -Reduce the heat to medium-low and cook the milk mixture, stirring often, until the cornmeal dissolves completely and the mixture thickens, about 10-12 minutes.
Step 6 -Transfer the cornmeal mixture from the heat.
Step 7 -Add the remaining 3 tablespoons of the butter, 2 teaspoons of the chopped thyme, the salt, and the pepper to the cornmeal mixture and stir until the butter melts and the mixture is combined.
Step 8 -Let the cornmeal mixture stand for 10 minutes.
Step 9 -Add the egg yolks to a medium bowl.
Step 10 -Stir 2 cups of the cornmeal mixture into the egg yolks until combined.
Step 11 -Pour the egg yolk-cornmeal mixture into the remaining cornmeal mixture and stir quickly to combine. It is okay for it to still appear a little grainy or lumpy.
Step 12 -In a clean, medium bowl, add the egg whites and beat with an electric hand mixer on medium-high speed until stiff peaks from, about 1 minute and 30 seconds.
Step 13 -Gently fold the beaten egg whites into the cornmeal mixture until it becomes a smooth batter with no streaks.
Step 14 -Spoon the batter into the prepared baking dish.
Step 15 -Bake the spoon bread bake until it is puffed up, firm, and lightly browned, about 35-40 minutes.
Step 16 -Serve the bread bake warm, garnished with the thyme sprigs.
