Blackberry Farm

Friends of the Farm

Herbed Spoonbread with Blackberry Farm Pepper Chutney

Spoonbread is a an old fashioned Southern recipe that uses beaten egg whites to fluff up a loose cornmeal batter creating a soufflé-like texture. It is not at all as delicate as a traditional soufflé and can withstand the mixing in of herbs or cheese. This recipe is simple and perfect when used as a side dish or as a small plate and topped with Blackberry Farm Pepper Chutney or Tiny Tomatoes.
2 1/2 cups whole milk, divided
1 cup plus 1 tablespoon cornmeal
6 tablespoons butter
3 eggs, separated
1 ½ teaspoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 ½  teaspoons chopped fresh chives
1 teaspoon kosher salt
¼ teaspoon cracked black pepper
1 ½ teaspoons baking powder

Preheat oven to 375˚
Grease a standard 9x5x3-inch loaf pan or similar size casserole dish.
In a medium saucepan set over medium-high heat, bring 1 ½  cups of the milk to a boil. Whisk in the cornmeal and butter, reduce the heat to medium and cook, stirring with a wooden spoon, for 2 to 3 minutes until the mixture becomes thick and separates easily from the sides of the pan.  Take the cornmeal mixture off the heat and allow to cool to lukewarm.
In a separate bowl, beat egg yolks and mix in the herbs, salt, and pepper into the cornmeal mixture.
Stir the baking powder into the remaining 3/4 cup milk and add to the cornmeal mixture.
Beat egg whites to soft peaks in a separate bowl then gently fold the egg whites into the cornmeal mixture, being careful not to deflate the egg whites too much. Quickly transfer the mixture to the prepared pan and bake for 30 minutes or until a knife inserted into the center comes out clean.  If the spoonbread begins to turn too dark, cover it with aluminum foil, and continue baking. The spoonbread will puff up when cooking and deflate slightly once removed from the oven and served.

Serve the spoonbread warm, as a side dish or small plate with Blackberry Farm Pepper Chutney or Tiny Tomatoes on the side.

Hint: Heat the chutney or tomatoes until warm in a small saucepan before serving with the spoonbread.