This Southern spoon bread is a vintage recipe that's a cross between a soufflé and cornbread. Its light, fluffy texture makes it a delightful side dish for any meal.
Generously grease a 1 ½ quart baking dish or spray with non-stick cooking spray.
Add the egg whites and cream of tartar to a bowl of a stand mixer.
Beat the egg whites until stiff peaks form. Set aside.
Stir the cornmeal and 1 cup of the evaporated milk together until smooth in another bowl
Set aside.
Add the remaining 2 cups of evaporated milk to a medium saucepan and heat over medium heat until bubbles form around the edge and it steams. Do not let it boil.
Turn the heat to medium-low.
Add the cornmeal-milk mixture to the saucepan and cook, whisking constantly, until the mixture becomes thick, about 10 minutes.
Remove from heat.
Whisk in the salt and butter.
Add the egg yolks, one at a time, whisking thoroughly after each addition to ensure the eggs don't curdle.
Gently fold in the egg whites with a rubber spatula until only a few streaks of egg white remain.
Spoon the batter into the buttered baking dish and smooth the top.
Bake until the spoonbread is golden brown on top and a toothpick inserted in the center comes out clean, about 1 hour. An instant read thermomter inserted just off center should read 160F.
Serve immediately with plenty of butter. I like it with maple syrup!
Notes
Spoon bread should be served right out of the oven. It's similar to a souffle and will begin to deflate if not served when hot.Storage:Serve spoon bread hot and fresh out of the oven. The souffle-like fluffy texture deflates quickly as it cools.If you have leftovers, you can tightly cover the casserole dish with aluminum foil and refrigerate for up to two days.Tips:
Be sure to fold the egg whites in gently or the whole thing will deflate.
Set your eggs out on the counter about an hour before you plan to make the spoon bread. It’s much easier to separate the eggs and whip the egg whites when they’re at room temperature!
Wondering what "stiff peaks" mean? Lift your beater or whisk attachment straight up—soft peaks fold over into mounds, while stiff peaks stay sharp and upright. If you hold the bowl upside down the egg whites won't run out!
Don't let the milk boil. Remove the saucepan from heat as soon as bubbles form around the edges of the milk and it starts to steam.
Stir the cornmeal mixture constantly after adding each egg yolk so they don’t get scrambled. Whisk for about 10 minutes until it thickens.
The bread should measure 160 degrees F on an instant-read thermometer before removing it from the oven.