Southern Spoon Bread
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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.
WHY THIS RECIPE WORKS
Spoon bread recipes call for whisking cornmeal into a simmering liquid before stirring in eggs and butter and baking. Ideally, spoon bread should be light as air, with a tender, rich crumb, but this can be difficult to achieve. The act of s...