Spoonbread With Cheese and Scallions
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter, plus enough to grease the baking dish
- ½cup firmly packed, grated Parmesan cheese
- 2bunches scallions, white and light-green parts, thinly sliced
- 2cups whole milk
- 1cup half-and-half
- ½teaspoon salt
- 1cup white cornmeal
- ½cup firmly packed, grated sharp Cheddar cheese, preferably white
- 4eggs, separated
Nutritional analysis per serving (8 servings)
297 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 13 grams protein; 391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.
- Step 2
Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
- Step 3
In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.
- Step 4
Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.
Private Notes
Comments
What is a daube?
DON'T toss the leftovers. They may not be as good as spoonbread fresh out of the oven, but they are still plenty good w/sorghum or honey.
When serving to guests, or for a covered dish, etc., it's useful to know this is a gluten-free recipe i.e., no (wheat) flour).
It works fine cut in half - band baked in ramekins. We did add a little frozen corn kernels along with the chopped scallions. Chopped red peppers would be a nice addition as well. Yummy! A southern souffle!
I followed the recipe exactly, except I used yellow corn meal, and while the texture and volume was excellent it was dry and bland. Next time I’ll use white corn meal, add an egg, and substitute sweet pepper for scallions and maybe add coriander and cyanine.
Came out marvelous to go with our easter ham and asparagus - the only puzzling thing was that despite buttering the casserole dish it really crusted to the surface, sort of sticking. Also, do heed the step with the initial intro of the cornmeal to the liquids - definitely a clumping situation if you don't gradually mix in the cornmeal. My husband loved it.
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