Simple Spoonbread

I was really pleased with myself because I had made a plan for dinner. The husband was going to grill pork chops, so I prepped them with a spice rub during the kids' nap time. I'd even sliced zucchini spears to throw on the grill with the meat. I just had to chop the potatoes to pop in the oven at the last minute.

Well, pride cometh before the fall, my friends.

I opened the bag of spuds and...Ewww. My potatoes had eyes on them. And not just one or two that I could dig out with my pairing knife. Lots and lots and lots of eyes. Shudder. Back to the drawing board.

Earlier in the day, I was perusing an edition of Eating Well magazine and stumbled across a recipe for spoonbread. Since I happened to have all the ingredients on hand, I thought I'd give it a whirl.

Man, you guys. This stuff was awesome. Simple Spoonbread reminds me of light, airy cornbread. It has a lovely corn flavor with just a hint of sweetness. The cheese brings richness and ground chipotle adds just a hint of smokey heat. And it's super kid-friendly. Our daughter devoured it.

Now read the recipe and check your pantry for the ingredients. Have them all? Good. Now you know what you're making for dinner tonight.

Let's get cooking!
Erin

Simple Spoonbread
Adapted from Eating Well

2 1/2 cups milk (I used 1%), divided
1 teaspoon agave
3/4 teaspoon salt
1/8 - 1/4 teaspoon (or more!) ground chipotle powder, depending on your spice tolerance
3/4 cup cornmeal
2 tablespoons butter
1 cup shredded cheese (I used colby jack. Cheddar would also be lovely.)
3 eggs, preferably at room temperature, separated

Preheat oven to 400 degrees. Grease a 2 quart baking dish and set aside. (An 8" or 9" square dish works well.)

In a medium saucepan over medium-high heat, combine 2 cups milk, agave, salt and chipotle powder. Heat until the milk starts to bubble around the edges, then whisk in cornmeal. Cook, stirring, until the cornmeal thickens and starts to pull away from the pan, about 3 minutes. Remove from the heat and stir in butter and cheese.

Meanwhile beat egg whites with an electric mixer on high speed until they are white and form soft peaks, about 3 minutes. Set aside.

In a separate bowl, whisk together egg yolks and remaining 1/2 cup milk. Stir a third of the cornmeal mixture into the egg yolks to temper them. Then stir in the remaining cornmeal mixture.

Using a spatula, gently fold a third of the egg whites into the cornmeal mixture. Fold in the remaining egg whites in two additions. Pour the batter into the prepared baking dish. Bake until spoonbread is puffed and golden brown in spots, about 20-25 minutes. Serve warm.

P.S. Want more spoonbread in your life? Check out Andrea's Buttermilk Spoonbread, too!