Black Pepper Spoon Bread: Recipe

Name: Black Pepper Spoon Bread:
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 cups whole milk; 1-1/2 cups finely ground yellow cornmeal; 6 large eggs, separated; 1-1/2 cups buttermilk; 2 tbsp unsalted butter, melted; 2-1/4 tsp baking soda; 1-1/2 tsp salt; 1 tbsp sugar; 1/2 cup Parmesan cheese; 1/4 cup cracked black pepper

Servings: persons

3 cups whole milk
1-1/2 cups finely ground yellow cornmeal
6 large eggs, separated
1-1/2 cups buttermilk
2 tbsp unsalted butter, melted
2-1/4 tsp baking soda
1-1/2 tsp salt
1 tbsp sugar
1/2 cup Parmesan cheese
1/4 cup cracked black pepper

1
Preheat the oven to 350 F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well, Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12x12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups whole milk, 1-1/2 cups finely ground yellow cornmeal, 6 large eggs, separated, 1-1/2 cups buttermilk, and more.

Yes, Black Pepper Spoon Bread: falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Pepper Spoon Bread:

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