Sweet maple butter tops this souffle-like cornbread.
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3 cups milk
1 cup yellow cornmeal
2 tablespoons Land O Lakes® Butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
3 large Land O Lakes® Eggs, separated
1/2 cup Land O Lakes® Butter, softened
2 tablespoons maple syrup
1/8 teaspoon ground cinnamon
Heat oven to 350°F. Grease 2-quart casserole dish. Set aside.
Combine 2 cups milk and cornmeal in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-11 minutes or until all milk is absorbed and mixture is of cooked cereal consistency. 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 whisk until smooth. Transfer to bowl; set aside.
Beat egg whites in another bowl at high speed, scraping bowl often, 1-2 minutes or until stiff peaks form. Gently stir into cornmeal mixture until smooth and no lumps remain.
Carefully pour into prepared pan. Bake 40-50 minutes or until golden brown and top springs back when touched lightly in center.
Stir together all maple butter ingredients in bowl; serve with warm spoon bread.
- This recipes is naturally gluten-free except the baking powder. Substitute gluten-free baking powder if you'd like to make this recipe gluten-free.