Sweet maple butter tops this souffle-like cornbread.
| 3 |
|
cups milk |
| 1 |
|
cup yellow cornmeal |
| 2 |
|
tablespoons LAND O LAKES® Butter, softened |
| 1 |
|
teaspoon baking powder |
| 1/2 |
|
teaspoon salt |
| 3 |
|
eggs, separated |
Heat oven to 350°F. Combine 2 cups milk and cornmeal in 2-quart saucepan. Cook over medium heat, stirring constantly, until all milk is absorbed and mixture is of cooked cereal consistency (8 to 11 minutes). Remove from heat. Add 2 tablespoons butter, baking powder and salt; stir until well mixed and butter is melted. Beat in egg yolks and remaining milk with wire whisk until smooth. Transfer to large bowl; set aside.
Beat egg whites in small bowl at high speed, scraping bowl often, until stiff peaks form (1 to 2 minutes). Gently stir into cornmeal mixture until smooth and no lumps remain.
Carefully pour into 2-quart greased casserole. Bake for 40 to 50 minutes or until golden brown and top springs back when touched lightly in the center.
Stir together all maple butter ingredients in small bowl; serve with warm spoon bread.
Recipe Tip
Substitute gluten-free baking powder when making this recipe gluten-free.
Learn about gluten-free baking.
