Spoon Bread Soufflé

Spoon Bread Soufflé
Photo by Beatriz da Costa


  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • 1 ½ cups white cornmeal (preferably stone-ground)
  • 6 large eggs
  • 3 tablespoons unsalted butter
  • 3 cups whole milk

Put oven rack in middle position and preheat oven to 375°F. Generously butter a 2 1/2- to 3-quart soufflé dish (3 to 4 inches deep) or other deep baking dish. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling, then add cornmeal in a stream, whisking, and cook, whi...

View full recipe at Epicurious


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