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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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and lightly butter a 2-quart soufflé or baking dish.
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.
Gradually whisk in the cornmeal and salt. Continue stirring constantly on low heat until the mixture thickens, about 3-4 minutes.
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.
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.
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.
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.
Pour the batter into the prepared soufflé dish and smooth the top with a spatula. Sprinkle with a light dash of paprika if desired.
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.
Serve immediately with a spoon to preserve the soft, fluffy texture. Enjoy!
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 49.7 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 1517 mg | 117% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
