Spoon Bread Soufflé Recipes

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

SPOON BREAD SOUFFLé

Steps:

• Preheat oven to 450°F.
• Use the butter or margarine to grease two 2-cup baking dishes.
• Sift the cornmeal, sugar and salt together. Pour in the water and stir until smooth.
• Beat in the milk, eggs and baking powder.
• Pour the batter into the greased dishes. Set on a cookie sheet and bake for 25-30 minutes, until puffed and golden brown.

SPOON BREAD SOUFFLé

Steps:

• 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, whisking, until very thick and smooth, about 2 minutes. Transfer to a large bowl and stir in butter, salt, baking powder, and yolks, then cool to lukewarm.
• Beat egg whites with a pinch of salt in another bowl using an electric mixer until they just hold stiff peaks. Stir one fourth of whites into cornmeal mixture to lighten, then fold in remaining whites gently but thoroughly.
• Spoon batter into baking dish and bake until golden brown and puffed, 45 to 50 minutes. Serve immediately.