Photo by Scott Phillips


  • 4 eggs, separated
  • Pinch granulated sugar
  • 1 tsp. salt
  • 1 cup stone-ground cornmeal
  • 2 Tbs. unsalted butter; more for the baking dish and for serving
  • 3 cups whole milk

Heat the oven to 350°F. Butter a deep (3-inch) 1-1/2-qt. baking or soufflé dish (or a deep cast-iron skillet). In a large bowl, whip the egg whites until medium-stiff peaks form; set them aside. In a mixing bowl, whisk the cornmeal and 1 cup of the milk. In a medium saucepan, scald the remaining...

View full recipe at Fine Cooking


Variations on Spoonbread

  • Spoonbread
    • 1 teaspoon margarine, softened
    • 1 tablespoon sugar
    • 1 cup white cornmeal
    • 2 eggs, separated
    • Vegetable cooking spray
    • 1 teaspoon baking powder
    • +3 other ingredients

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