Southern Spoon Bread

Name: Southern Spoon Bread
Yield: Serves 6 to 8
Cuisine: Southern
Ingredients: 3 cups, half-and-half; 1 teaspoon, table salt; 1 cup, cornmeal, fine-ground white or yellow; 2 - 3 tablespoons, unsalted butter, plus extra for soufflé dish; 3 , large eggs, room temperature, separated

Desserts or Baked Goods
Southern
Holiday

Appears in Cook's Illustrated November/December 1996

For light, tender spoon bread, choose finely ground cornmeal and use beaten egg whites instead of baking powder for lift.

SERVES 6 to 8

TIME 1¼ hours

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