Traditional Appalachian Spoon Bread

Ingredients

• Servings: 6
• 2 3/4 cups milk
• 1 cup cornmeal
• 2 tablespoons butter, softened
• 1 teaspoon salt
• 4 large eggs, separated
• 1 tablespoon sugar
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon cream of tartar
• 1 pinch salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease an oven-proof cast iron dutch oven or a deep baking dish.
• heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
• beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
• beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. gently fold egg mixture into cornmeal mixture until well mixed and fluffy; pour into prepared dutch oven.
• bake in the preheated oven until golden brown with a moist center, about 30 minutes. allow to rest for 10 to 15 minutes before serving.