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milk ground yellow cornmeal eggs buttermilk unsalted butter baking soda salt sugar Parmesan cheese cracked black pepper
Viewed: 34 - Published at: 2 years agoIngredients
- 3 cups whole milk
- 1-1/2 cups finely ground yellow cornmeal
- 6 large eggs, separated
- 1-1/2 cups buttermilk
- 2 tbsp unsalted butter, melted
- 2-1/4 tsp baking soda
- 1-1/2 tsp salt
- 1 tbsp sugar
- 1/2 cup Parmesan cheese
- 1/4 cup cracked black pepper
Method
- Preheat the oven to 350 F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well, Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12x12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.
