Cook The Book: Craig Claiborne'S Sunflower, Mississippi, Spoonbread Recipe

1. 1

   Preheat oven to 350u00b0F, and spray a deep 1 1/2- to 2-quart baking dish with oil.

2. 2

   Bring the milk to a boil in a medium saucepan, preferably nonstick. Gradually pour in the cornmeal with one hand, whisking with the other, creating a very thick mixture. Reduce heat; add the butter and salt. Continue cooking over low heat, stirring almost constantly, for 10 minutes.

3. 3

   Remove the cooked mush from the stove; transfer it to a medium-size heat-proof bowl. Let the mush cool to lukewarm, about 20 minutes.

4. 4

   Meanwhile, place the egg yolks in a small bowl and the whites in a large, high-sided, nonplastic bowl. When the mush is lukewarm, beat yolks vigorously with a fork, then whip baking powder into them and quickly mix yolks into the mush, making sure yolk mixture is thoroughly incorporated.

5. 5

   Beat egg whites until stiff and glossy. Gently fold them into mush; transfer batter to prepared baking dish.

6. 6

   Bake until a knife inserted into center comes out barely clean, about 40 minutes. The spoonbread will have risen slightly, and its top will be irregular, with small deeply golden-brown patches. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.