White-Corn Spoon Bread
This puddlinglike white-corn spoon bread is a fresh take on a Southern classic.
- Servings: 8
Source: Martha Stewart Living, March 2006
- 1/2 cup (1 stick) unsalted butter, melted, plus more for baking dish
- 2 cups stone-ground white cornmeal
- 3 cups whole milk
- Coarse salt and freshly ground pepper
- 2 1/2 teaspoons baking powder
- 6 large eggs, beaten
Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. Whisk together cornmeal, milk, butter, 3 cups water, 1 tablespoon salt, and a pinch of pepper in a medium saucepan. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium. Cook, whisking constantly, until mixture has thickened, 6 to 8 minutes. Transfer to a large bowl, and let stand 15 minutes.
Whisk baking powder into cornmeal mixture. Whisk in eggs. Pour into prepared baking dish. Bake 20 minutes. Reduce oven temperature to 350 degrees, and bake until puffed, golden, and set in center, about 20 minutes more. Let stand 15 minutes before serving.