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 soufflĂ©. 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!
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.
