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Traditional Appalachian Spoon Bread
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Appalachian spoon bread, perfect with beef stew or soup. Serve with generous butter!
Ingredients:
  • 2.75 cups milk
  • 1 cup white cornmeal
  • 4 large eggs, separated
  • 0.5 teaspoon cream of tartar
  • 0.125 teaspoon cream of tartar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease an oven-proof cast iron Dutch oven or a deep baking dish.
  • In a double boiler set over simmering water, cook milk and cornmeal until thick and creamy, stirring often, for about 5 minutes. Remove from heat and mix in butter and 1 teaspoon of salt until fully incorporated.
  • Whisk together egg yolks, sugar, and 1/2 teaspoon cream of tartar until smooth; fold into cornmeal mixture.
  • Using an electric mixer, whip 1/8 teaspoon of cream of tartar, a pinch of salt, and egg whites in a separate bowl until soft peaks form. The mixture should look like soft mounds when you lift the beater or whisk straight up. Carefully fold the fluffy egg white mixture into the cornmeal mixture until well combined, then pour everything into the prepared Dutch oven.
  • Bake in the preheated oven for 30 minutes until beautifully golden brown with a moist center. Rest for 10-15 minutes before serving.

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