Food & Cooking Recipes Ingredients Pasta and Grains Spoon Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Yield: 4 servings Ingredients 2 tablespoons unsalted butter, plus more for dish ⅔ cup yellow or white cornmeal 1 teaspoon coarse salt 1 tablespoon sugar 2 cups whole milk, scalded 3 eggs, separated 2 teaspoons baking powder Pinch of salt Directions Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish. Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool. Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately. Rate it Print