Spoonbread: Cornbread Souffle (gluten-free)

posted by bme 12-22-101 10:46 PM

Spoonbread - Cornbread Soufflé (gluten Free)

1 cup white cornmeal
2 cups water
1 teaspoon salt
1 cup cold sweet milk
2 eggs
2 tablespoons butter, melted

In a large saucepan, combine 1 cup of white cornmeal with 2 cups of water and then add 1 teaspoon of salt. Bring to a boil, then lower the heat and cook for 5 minutes, stirring constantly. (The mixture will be very stiff at first, but the proportions are right, so keep stirring and don't add more water.) Remove from heat and very gradually stir in 1 cup of cold sweet milk, followed by 2 well-beaten eggs and 2 tablespoons of melted butter.

Pour the thoroughly mixed batter into a hot, greased baking dish and bake in a preheated 400° oven for about 40 minutes, or until firm in the middle and well-browned over the top. Serve it hot, straight from the dish. This quantity provides 4 to 6 small servings; for more, double the recipe.

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