Spoon Bread Souffl
Elevate your comfort food game with this irresistibly light and airy Spoon Bread Soufflé, a Southern-inspired hybrid of cornbread and soufflé. Made with creamy whole milk, melted butter, and fine cornmeal, this dish features the perfect balance of richness and fluffiness. Sharpened with a generous dose of shredded cheddar cheese and kissed with a hint of paprika for garnish, its velvety texture is enhanced by gently folding in whipped egg whites, ensuring a cloud-like result. Whether served as an indulgent side dish or a main attraction, this 35-minute oven-baked creation is a show-stopper ideal for holiday feasts or cozy family dinners. Keywords: spoon bread soufflé, Southern comfort food, cornbread soufflé, cheesy spoon bread, light and airy soufflé.
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Ingredients
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 0.5 cup fine cornmeal
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 4 large eggs, separated
- 1 cup sharp cheddar cheese, shredded
- 0.25 teaspoon paprika (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly butter a 2-quart soufflé or baking dish.
Step 2
In a medium saucepan, heat the milk over medium heat until it begins to steam but does not boil. Stir in the butter until melted.
Step 3
Gradually whisk in the cornmeal and salt. Continue stirring constantly on low heat until the mixture thickens, about 3-4 minutes.
Step 4
Remove the saucepan from the heat and stir in the sugar, baking powder, and shredded cheddar cheese. Mix until the cheese is fully melted and the mixture is smooth.
Step 5
Transfer the hot mixture to a large mixing bowl and let it cool for a few minutes. Once slightly cooler, whisk in the egg yolks one at a time until fully combined.
Step 6
In a separate clean bowl, use an electric hand mixer to beat the egg whites until they hold stiff peaks. This process is critical for achieving a light and airy soufflé texture.
Step 7
Working in thirds, gently fold the whipped egg whites into the cornmeal mixture using a spatula. Be careful not to deflate the mixture; fold just until no streaks of egg white remain.
Step 8
Pour the batter into the prepared soufflé dish and smooth the top with a spatula. Sprinkle with a light dash of paprika if desired.
Step 9
Bake in the preheated oven for 30-35 minutes, or until the spoon bread soufflé is puffed and golden brown. The center should jiggle slightly but not feel liquid when gently shaken.
Step 10
Serve immediately with a spoon to preserve the soft, fluffy texture. Enjoy!
Nutrition Facts
| Serving size | (887.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1344.6 |
| Total Fat 71.9g | 0% |
| Saturated Fat 39.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 922.6mg | 0% |
| Sodium 1783.6mg | 0% |
| Total Carbohydrate 101.2g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 49.7g | |
| Protein 73.5g | 0% |
| Vitamin D 402.7IU | 0% |
| Calcium 1517.0mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1226.4mg | 0% |
Source of Calories