Makes 8 servings
Spoonbread is a Southern specialty that's a cross between cornbread and a soufflé. It was probably created because of the need not to waste anything, including buttermilk - literally the milk that remained after butter was churned. I've incorporated spinach into this recipe to liven it up. Its familiar taste and texture make it an appropriate accompaniment for almost any main dish in the second chapter. The spoonbread can also be made in individual ramekins; the
cooking time will be reduced, so test by inserting a toothpick in the center - it should come out clean.
- 1 teaspoon coarse salt, plus more to taste
- 1/2 pound fresh spinach leaves, washed and drained
- 1 cup cornmeal
- 3 cups buttermilk
- 3 large eggs, separated
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon freshly ground white pepper, plus more to taste
- 3 tablespoons unsalted butter, melted
- 1/8 teaspoon nutmeg
- 1 head garlic, roasted (instructions follow)
- Vegetable spray
Preheat oven to 350°F. Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach. When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic. In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixture. Spray a 2-quart baking dish with vegetable spray and add spoonbread batter. Bake spoonbread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
ROASTED GARLIC Preheat oven to 300°F. Cut the top off the head of garlic, and place both pieces on foil. Mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic. Sprinkle with coarse salt and freshly ground black pepper. Close foil and roast 1 hour, or until garlic cloves ooze from their papery skins. Squeeze out the roasted garlic and use as needed.
