Recipe: Custardy Corn Souffle (spoonbread)

Custardy Corn Souffle (spoonbread)
rec.food.cooking/Candace Grover (2001)

Spoonbread is more of a custardy corn souffle and is called spoonbread because it must be spooned from the baking dish.

Try this recipe. It is great with roasts, chops etc. We frequently have it in place of mashed potatoes and pass gravy to pour over. It should be made with white corn meal but if all you can get is yellow it will taste just as good and have the right texture. White is just tradition.

1 1/2 cups corn meal
1 1/3 tsp. salt
1 1/2 cups boiling water
4 Tbs. butter, melted
5 eggs
2 cups milk
1 Tbsp. baking powder

Mix corn meal, and salt together. Scald with the boiling water and stir in the melted butter.

Beat the eggs until very light and add the milk and combine

Combine the dry and wet ingredients and mix in the baking powder.

Pour into a 3 qt. baking dish or souffle dish. Bake at 360 30-40 minutes. It should be firm enough to spoon, not soupy.

This is an old recipe and just one I've done without giving a lot of thought to. Sort of handed down in the family.

Sometimes we separate the eggs and whip the whites to a firm but not dry meringue, as in making a souffle, and fold them in to the batter just before putting it in the oven to bake.