Jalapeno Spoonbread

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Jalapeno Spoonbread

 

2 tablespoons unsalted butter (plus butter for

coating the baking dish)

4 eggs, separated

1 cup stone-ground

cornmeal

3 cups whole milk

1 teaspoon salt

A pinch of sugar

1/2 cup

minced red onion (optional)

1 jalapeno pepper, seeded and minced (optional)

 

 

Preheat oven to 350 degrees. Butter a deep (3 inch) 1 1/2 quart baking

or souffle dish, or a deep cast-iron skillet.

In a large bowl, whip the egg

whites until medium-stiff peaks form; set them aside.

In a mixing bowl,

whisk together the cornmeal and 1 cup of the milk. In a medium saucepan, heat

the remaining milk until steaming hot. Add the cornmeal mixture to the saucepan

and cook, whisking constantly, over medium-low heat, until the mixture thickens

(you¢ll begin to see the bottom of the pan as you whisk), about 10 minutes.

Remove from the heat; stir in the salt, sugar, and butter.

Add the yolk

yolks one at a time, whisking to combine after each addition. Add optional

ingredients, if using, and stir to combine. Gently fold in the egg whites. Pour

the mixture into the prepared baking dish.

Bake until the spoon bread is

puffed, with a golden brown crust, and a toothpick inserted in the center comes

out clean, about 1 hour. Serve with soft butter.

Serves 4 to 6.