Southern Charm: A Fluffy, Cheesy Garlic Spoonbread
Details
Experience a taste of the American South with this incredibly fluffy, savory garlic and cheddar spoonbread. A unique, gluten-free cross between a soufflé and cornbread, it's a perfect cheesy, garlicky side dish or starter that will have everyone asking for the recipe.
Ingredients
Instructions
Prep
Preheat your oven to 375°F (190°C). Generously butter a 1.5 to 2-quart baking dish or a 10-inch cast-iron skillet.
Sauté Aromatics
In a medium saucepan over medium heat, melt 3 tablespoons of the butter. Add the minced garlic and cook for about 30-60 seconds until fragrant, being careful not to burn it.
Cook the Cornmeal
Pour the milk into the saucepan with the garlic butter and heat until it just begins to simmer. Gradually whisk in the cornmeal, salt, and baking powder. Continue to whisk constantly for about 3-5 minutes until the mixture thickens to a pudding-like consistency.
Combine Ingredients
Remove the saucepan from the heat. Stir in the remaining 1 tablespoon of butter and the shredded cheddar cheese until melted and smooth. Let the mixture cool for about 10 minutes. Once slightly cooled, whisk in the egg yolks until well combined.
Fold in Egg Whites
In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold one-third of the beaten egg whites into the cornmeal mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to overmix.
Bake
Pour the batter into your prepared baking dish. Bake for 35-45 minutes, or until the spoonbread is puffed, golden brown on top, and the center is set.
Serve Immediately
Spoonbread is best enjoyed warm, right out of the oven, as it will deflate slightly as it cools.
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