Pumpkin Spoon Bread
A savory-sweet spoon bread that combines cornmeal and pumpkin purée with aromatic herbs and warm spices. This soufflé-like dish features a delicate, custard-like texture with hints of cinnamon, ginger, and fresh herbs.
Ingredients
- •2½ cups whole milk
- •½ cup unsalted butter
- •2 teaspoons kosher salt
- •1 cup stone-ground yellow cornmeal
- •1 cup canned pure pumpkin purée
- •3 whole large eggs
- •1 tablespoon chopped fresh chives
- •½ teaspoon chopped fresh thyme
- •½ teaspoon ground cinnamon
- •¼ teaspoon cayenne pepper
- •¼ teaspoon ground ginger
- •¼ teaspoon ground nutmeg
Cooking Instructions
- 1.
Preheat oven to 350°F. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin purée.
10 min
- 2.
Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture.
5 min
- 3.
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape batter into a 9x5" loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30-40 minutes. Let cool slightly before serving.
40 min
