Candied Pecan Spoon Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon of butter + extra for dish
¼ cup sugar
2 cups half and half
Pinch of sea salt
⅔ cup corn meal
1 tablespoon honey
¼ cup candied pecans, chopped
4 eggs, separated
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Directions: |
Directions:1. Preheat oven to 375 degrees. Butter and sugar a 2-quart soufflé dish or casserole; set aside.
2. In a medium saucepan over medium heat, bring the half & half and a pinch of sea salt to a simmer. Whisk in the cornmeal and continue stirring until slightly thickened, about 3 – 4 minutes.
3. Remove the pan from the heat and stir in the honey and chopped candied pecans. Let the cornmeal mixture cool until just warm to the touch, about 15 minutes. Stir in the egg yolks until combined.
4. In a large mixing bowl, whip the egg whites with an electric mixer to stiff peaks. Gently fold the whipped egg whites into the cornmeal mixture with a rubber spatula.
5. Pour the batter into the prepared soufflé dish and bake in a water bath until browned on top but still slightly loose in the center, about 45 minutes. Allow the spoon bread to rest at room temperature for at least 5 minutes before serving.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 1/2 hr. |
Personal
Notes: |
Personal
Notes: I just made this recipe for the first time and liked it so much, I will share it with my cousins. It is worth every minute it takes to complete it. It disappears so fast, you'll wonder if it flew out of the souffle dish. It is that moist and light.
Buttering and sugaring the souffle dish is a great idea. I used turbinado sugar for crunch. I did not add candied pecans (because I didn't have any). I think those would dress it up and make a delectable side dish for Thanksgiving. I used Bob's Red Mill Whole Grain Medium Grind Cornmeal. Enjoy!
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