Spoonbread
Spoonbread is a soft, souffle-like cornmeal bake that sits somewhere between cornbread and a savory pudding. Here the cornmeal is cooked into a thick porridge with milk, then seasoned with scallions, black pepper and red pepper flakes, so every spoonful has a gentle heat. Whipping the egg whites separately and folding them in is what makes it rise and stay tender. Serve it straight from the pan with a spoon.
Instructions
Heat the oven to 400°F (205°C). Coat an 8 x 8 inch (20 x 20 cm) baking pan thickly with cooking spray.
Beat the egg whites until they hold stiff peaks, then set them aside.
Warm the milk in a medium saucepan over medium heat until it just barely bubbles at the edges. Turn the heat down and slowly add the cornmeal while whisking.
Keep whisking over low heat for 5 minutes, until the mixture has thickened into a smooth porridge.
Take the pan off the heat and stir in the black pepper, red pepper flakes, salt and scallions. Then stir in the egg yolks and the cheese.
Gently fold in the whipped egg whites so the batter stays light. Pour it into the prepared pan.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
Make it personal.
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