Citified Spoon Bread

Name: Citified Spoon Bread
Total time: 1 h
Yield: Four to 6 servings
Cuisine: southern
Ingredients: 2 1/2 cups milk; 2 tablespoons butter; 1/2 teaspoon salt; 2 tablespoons snipped fresh chives; 1/2 teaspoon dry mustard; 2/3 cup coarse white cornmeal; 1/4 cup freshly grated Parmesan; 3 jumbo eggs, separated

By Regina Schrambling

Total Time: 1 hour
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Top of the Morning

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Ingredients

Yield:Four to 6 servings

2½cups milk
2tablespoons butter
½teaspoon salt
2tablespoons snipped fresh chives
½teaspoon dry mustard
⅔cup coarse white cornmeal
¼cup freshly grated Parmesan
3jumbo eggs, separated

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 375 degrees. Generously butter a 2-quart souffle dish or shallow casserole.
Step 2
Combine the milk, butter, salt, chives and mustard in a heavy saucepan. Over a medium flame, heat to a simmer. Gradually whisk in the cornmeal, blending until smooth. Slowly bring to a boil, stirring constantly, and cook for 1 minute while stirring. Remove from the heat, stir in the Parmesan and cool completely.
Step 3
In a bowl, beat the egg yolks until light. Stir into the cooled cornmeal mixture. In a separate bowl, beat the egg whites until stiff peaks form. Gently but thoroughly fold the whites into the cornmeal mixture.
Step 4
Spoon the mixture into the prepared dish. Bake for about 45 minutes, until just set. Serve hot, spooned directly from the dish onto the breakfast plate.