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Spider Spoon Bread

Western.Chefs's picture
Ingredients
  Cornmeal 1 Cup (16 tbs), sifted (White Or Yellow)
  All purpose flour 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Salt 1 Teaspoon
  2% milk 4 Cup (64 tbs)
  Unsalted butter/Margarine 1⁄2 Cup (8 tbs)
  Egg yolks 3 Large
  Baking powder 1 1⁄2 Teaspoon
  Corn kernels 1 Cup (16 tbs)
  Egg whites 5 Large
Directions

1. Preheat the oven to 375°F. Grease a 12-inch cast iron or other heavy skillet (cover the handle of the second type with foil); heat in the oven.
2. Onto a piece of wax paper, mix the cornmeal, flour, sugar, and salt. In a medium-size saucepan, bring the milk and butter to a boil over moderate heat. Add the dry ingredients in a steady stream, whisking constantly. Remove from the heat and transfer to a large bowl to cool.
3. In a small bowl, with an electric mixer set on high, beat the egg yolks with the baking powder until thick and light yellow. Stir into the cornmeal mixture with the corn.
4. In a clean medium-size bowl, with clean beaters and the mixer set on high, beat the egg whites until stiff peaks form. Gently fold into the cornmeal mixture, then spoon into the hot skillet. Bake for 25 minutes or until puffy. Serve immediately, right from the skillet with Buttermilk Pecan Chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes

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