Recipe: Magnolia Grill Spoonbread with Flavoring Options

MAGNOLIA GRILL SPOONBREAD
"This is a lighter version of traditional spoonbread; by separating the eggs and beating the egg whites, a souffle effect is achieved--but there's certainly no compromise in flavor. You can let your imagination run wild as far as creating flavor combinations goes."

INGREDIENTS FOR THE BASE:
2 1/2 cups milk
2 cups half-and-half
1 tablespoon salt
3 teaspoons sugar
1 cup cornmeal
1/2 cup flour
8 tablespoons unsalted butter (4 ounces), cut into pieces
6 eggs, separated
1/4 cup heavy cream
FLAVORING OPTIONS:
3/4 cup of any of the following can be added to the base before folding in the egg whites:
Quince or apple puree
Sweet potato, butternut, or winter squash puree
Vidalia onion or leek puree
Cooked bacon or country ham
Chopped herbs, the kitchen sink, etc.

Lightly butter a 12-cup shallow casserole.

Heat the milk, half-and-half, salt, and sugar in a heavy saucepan over medium heat. When small bubbles appear around the edge, slowly whisk in the cornmeal and flour, stirring constantly. Continue to stir as the mixture cooks and thickens. When smooth and creamy, remove from heat and stir in the butter until completely absorbed.

Beat the egg yolks and cream together until lightened in color. Gradually add to the cornmeal mixture. Next, add the flavoring option of your choice. Season generously before folding in the egg whites. The base can be made ahead to this point.

Preheat oven to 350 degrees F. For the best results, your cooked base and egg whites should be at room temperature before beating the whites.

Beat the egg whites. Fold into the cornmeal mixture. Spread in the buttered casserole.

Bake until puffy, golden brown, and just set, about 30 to 35 minutes. Serve immediately.

Makes 12 to 14 portions
Used by permission to Recipelink.com from
Source: Not Afraid of Flavor: Recipes from Magnolia Grill by Ben Barker, Karen Barker