For those of you who are not from the South, spoonbread is best described as a cross between a soufflé and corn bread. Light and creamy like a soufflé, this elegant side dish delivers the essence of corn bread without any of its density. Parmesan cheese gives the spoonbread a rich, savory note, while sweet roasted garlic and roasted green chiles provide the force of its flavor profile. Chopped chives and oregano fleck each bite with fresh color and flavor. At Bar Americain we serve Green Chile Spoonbread alongside the Smoked Chicken with Black Pepper Vinegar Sauce (page 126), but I would be hard-pressed to think of a meal that wouldn’t be complemented by this dish.
Recipe information
Yield
Serves 8 to 10
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease the bottom and sides of a 12-inch square baking dish with the butter and sprinkle with 1/4 cup of the Parmesan cheese.
Step 2
Bring the milk to a boil in a small saucepan. Put the cornmeal in a large bowl and whisk in the hot milk. Let cool for a few minutes before whisking in the egg yolks. Add the buttermilk, garlic, baking powder, baking soda, salt, cayenne, roasted chiles, oregano, and chives and mix until combined.
Step 3
Whip the egg whites in an electric mixer fitted with the whisk attachment until frothy. Slowly add the sugar and continue whipping until soft peaks form. Fold the egg whites into the cornmeal mixture and spread evenly in the prepared baking dish.
Step 4
Sprinkle the remaining 1/2 cup Parmesan evenly over the top of the batter and bake until the top is golden brown and the inside is soft and fluffy, about 40 minutes. Cut into squares and serve hot.
