This spoon bread, from a new cookbook I worked on this past year (Cooking in Everyday English-The ABCs of Great Flavor at Home), has quickly become a favorite of everyone on my block. I am so excited to finally be able to share this particular recipe because it's easy to prepare and insanely delicious! It's the perfect accompaniment to barbecued ribs, grilled chicken, or pot roast. Make it once and watch your family beg for more.
Milk, 4 cups
Stone-ground yellow cornmeal, 2 cups
Fresh corn kernels, 2 cups
Sugar, 1⁄4 cup
Baking powder, 1 Tbsp.
Kosher salt, 2 tsp.
Large egg whites, 3
Large eggs, 3
Unsalted butter, 1⁄2 cup, divided
Honey, 1 Tbsp.
1. Preheat oven to 375 degrees. Combine milk and cornmeal in a medium saucepan, stirring with a whisk. Cook over medium-high heat, stirring often, 10 minutes or until mixture thickens. Remove from heat, and stir in corn kernels.
2. Combine sugar, baking powder, and salt in a medium bowl. Add cornmeal mixture, stirring with a whisk.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form. Add eggs to cornmeal batter, stirring with a whisk; fold in egg whites.
4. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add 1⁄4 cup butter to pan, tilting to coat bottom. Cook over medium-low heat 3 minutes or until butter begins to brown. Pour batter into pan. Bake at 375 degrees for 25 to 30 minutes or until set.
5. While spoon bread bakes, combine remaining 1⁄4 cup butter and honey in a small saucepan. Cook, stirring constantly, over medium heat 2 minutes or until butter melts. Drizzle honey butter over top of bread. Serve immediately. 10 to 12 servings
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English is now available on Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the fall of 2012.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.