Sweet Milk Spoon Bread (8 servings) Cream highlights the taste of corn in this basic old-fashioned spoon bread. 1 1/3 cups whole milk 1/3 cup light (table) cream 2 teaspoons sugar 1 cup yellow cornmeal 3 tablespoons unsalted butter, at room temperature, plus additional for the baking dish 3/4 teaspoon salt 3/8 teaspoon freshly ground black pepper 3 large eggs, separated 1 large egg yolk 3/4 teaspoon double-acting baking powder Pinch cream of tartar Preheat the oven to 375 degrees. Lightly butter a souffle or other 1 3/4-quart baking dish (at least 3 3/4 inches deep). In a large saucepan over medium heat, combine the milk, cream and sugar and cook just until small bubbles appear. Immediately remove the pan from the heat. Whisking constantly, slowly add the cornmeal. (Incorporating the cornmeal gradually prevents lumps.) Return the pan to medium-low heat and cook, whisking constantly, until thickened, about 2 minutes. Transfer the cornmeal mixture to a large bowl. Add the butter, salt and pepper and whisk to combine. Set aside. In a small bowl, whisk together the 4 egg yolks and the baking powder. Add the yolk mixture to the cornmeal mixture and whisk to combine. Set aside. In a medium bowl with an electric mixer on medium speed, beat the 3 egg whites until frothy. Add the cream of tartar and beat until firm but not stiff peaks form. Whisk about 1/2 of the beaten egg whites into the cornmeal mixture. Using a rubber spatula, gently fold in the remaining egg whites and mix until thoroughly incorporated. Scrape the batter into the prepared baking dish. Bake the spoon bread for 40 to 45 minutes, or until set, puffy and golden. The spoon bread should pull away slightly from the sides of the dish. Serve immediately. Per serving: 191 calories, 6 gm protein, 18 gm carbohydrates, 11 gm fat, 131 mg cholesterol, 6 gm saturated fat, 231 mg sodium, 1 gm dietary fiber Double Corn Spoon Bread (8 servings) If you wish, add about 4 tablespoons of finely chopped country, cooked or smoked ham when you stir in the corn kernels. 1 1/3 cups whole milk 1/2 cup heavy (whipping) cream 1 teaspoon sugar 1 cup yellow cornmeal 3 tablespoons unsalted butter, at room temperature, plus additional for the baking dish 3/4 teaspoon salt 3/8 teaspoon freshly ground black pepper Pinch cayenne pepper (optional) 3 large eggs, separated 1 large egg yolk 3/4 teaspoon double-acting baking powder 1/3 cup corn kernels Pinch cream of tartar Preheat the oven to 375 degrees. Lightly butter a souffle or other 1 3/4-quart baking dish (at least 3 3/4 inches deep). In a large saucepan over medium heat, combine the milk, cream and sugar and cook just until small bubbles appear. Immediately remove the pan from the heat. Whisking constantly, slowly add the cornmeal. (Incorporating the cornmeal gradually prevents lumps.) Return the pan to medium-low heat and cook, whisking constantly, until thickened, about 2 minutes. Transfer the cornmeal mixture to a large bowl. Add the butter, salt and black and cayenne peppers and whisk to combine. Set aside. In a small bowl, whisk together the 4 egg yolks and the baking powder. Add the yolk mixture and the corn to the cornmeal mixture and whisk to combine. Set aside. In a medium bowl with an electric mixer on medium speed, beat the 3 egg whites until frothy. Add the cream of tartar and beat until firm but not stiff peaks form. Whisk about 1/2 of the beaten whites into the cornmeal mixture. Using a rubber spatula, fold in the remaining egg whites until thoroughly incorporated. Scrape the batter into the prepared baking dish. Bake the spoon bread for 40 to 45 minutes, or until set, puffy and golden. The spoon bread should pull away slightly from the sides of the dish. Serve immediately. Per serving: 206 calories, 6 gm protein, 18 gm carbohydrates, 12 gm fat, 136 mg cholesterol, 7 gm saturated fat, 231 mg sodium, 1 gm dietary fiber Cheese Spoon Bread (8 servings) Using stone-ground cornmeal produces a rustic-style spoon bread. 1 1/3 cups whole milk 1/2 cup light (table) cream 1 cup stone-ground yellow cornmeal 3 tablespoons unsalted butter, at room temperature 3/4 teaspoon salt 3/8 teaspoon freshly ground black pepper 1/2 teaspoon paprika 4 dashes liquid hot pepper sauce, such as Tabasco 3 large eggs, separated 1 large egg yolk 3/4 teaspoon double-acting baking powder Pinch cream of tartar 1/3 cup (about 3 ounces) grated cheese, such as sharp Cheddar Preheat the oven to 375 degrees. Lightly butter a souffle or other 1 3/4-quart baking dish (at least 3 3/4 inches deep). In a large saucepan over medium heat, combine the milk and cream and cook just until small bubbles appear. Immediately remove the pan from the heat. Whisking constantly, slowly add the cornmeal. (Incorporating the cornmeal gradually prevents lumps.) Return the pan to medium-low heat and cook, whisking constantly, until the mixture has thickened, about 2 minutes. Transfer the cornmeal mixture to a large bowl. Add the butter, salt, pepper, paprika and hot pepper sauce and whisk to combine. Set aside. In a small bowl, whisk together the 4 egg yolks and the baking powder. Add the yolk mixture to the cornmeal mixture and whisk to combine. Set aside. In a medium bowl with an electric mixer on medium speed, beat the 3 egg whites until frothy. Add the cream of tartar and beat until firm but not stiff peaks form. Whisk about 1/2 of the beaten egg whites into the cornmeal mixture. Using a rubber spatula, gently fold in the remaining egg whites and cheese until thoroughly incorporated. Scrape the batter into the prepared baking dish. Bake the spoon bread for 40 to 45 minutes, or until set, puffy and golden. The baked spoon bread should pull away slightly from the sides of the dish. Serve immediately. Per serving: 221 calories, 8 gm protein, 15 gm carbohydrates, 14 gm fat, 142 mg cholesterol, 8 gm saturated fat, 297 mg sodium, 1 gm dietary fiber White Cornmeal and Bacon Spoon Bread (8 servings) Finely crumbled bacon adds a smoky flavor to spoon bread. 1 1/3 cups whole milk 1/2 cup light (table) cream 1 cup white cornmeal 2 tablespoons unsalted butter, at room temperature, plus additional for the baking dish 3/4 teaspoon salt 3/8 teaspoon freshly ground black pepper 3 large eggs, separated 1 large egg yolk 3/4 teaspoon double-acting baking powder 4 strips bacon, cooked until crisp, drained well and crumbled into very small bits Pinch cream of tartar Preheat the oven to 375 degrees. Lightly butter a souffle or other 1 3/4-quart baking dish (at least 3 3/4 inches deep). In a large saucepan over medium heat, heat the milk and cream just until small bubbles form. Immediately remove the pan from the heat. Whisking constantly, slowly add the cornmeal. (Incorporating the cornmeal gradually prevents lumps.) Return the saucepan to medium-low heat and cook, whisking constantly, until thickened, about 2 minutes. Transfer the cornmeal mixture to a large bowl. Add the butter, salt and pepper and whisk to combine. Set aside. In a small bowl, whisk together the 4 egg yolks and the baking powder. Add the yolk mixture and the bacon to the cornmeal mixture and whisk to combine. Set aside. In a medium bowl with an electric mixer on medium speed, beat the 3 egg whites until frothy. Add the cream of tartar and beat until firm but not stiff peaks form. Whisk about 1/2 of the beaten egg whites into the cornmeal mixture. Using a rubber spatula, gently fold in the remaining whites until thoroughly incorporated. Scrape the batter into the prepared baking dish. Bake the spoon bread for 40 to 45 minutes, or until set, puffy and golden. The baked spoon bread should pull away slightly from the sides of the dish. Serve immediately. Per serving: 181 calories, 7 gm protein, 17 gm carbohydrates, 9 gm fat, 125 mg cholesterol, 5 gm saturated fat, 281 mg sodium, 1 gm dietary fiber Spoon Bread With Fresh Herbs (8 servings) Speckles of finely chopped herbs dress up this batter. 1 1/3 cups whole milk 1/3 cup light (table) cream 1 cup yellow cornmeal 3 tablespoons unsalted butter, at room temperature, plus additional for the dish 3/4 teaspoon salt 3/8 teaspoon freshly ground black pepper 4 dashes liquid hot pepper sauce, such as Tabasco 3 large eggs, separated 1 large egg yolk 3/4 teaspoon double-acting baking powder 3 tablespoons minced fresh parsley 1 tablespoon finely snipped fresh chives 2 teaspoons minced fresh thyme leaves Pinch cream of tartar Preheat the oven to 375 degrees. Lightly butter a souffle dish or other 1 3/4-quart baking dish (at least 3 3/4 inches deep). In a large saucepan over medium heat, heat the milk and cream just until small bubbles appear. Immediately remove the pan from the heat. Whisking constantly, slowly add the cornmeal. (Incorporating the cornmeal gradually prevents lumps.) Return the saucepan to medium-low heat and cook, whisking constantly, until thickened, about 2 minutes. Transfer the cornmeal mixture to a large bowl. Add the butter, salt, pepper and hot pepper sauce and whisk to combine. Set aside. In a small bowl, whisk together the 4 egg yolks and the baking powder. Add the yolk mixture, parsley, chives and thyme to the cornmeal mixture and whisk to combine. Set aside. In a medium bowl with an electric mixer on medium speed, beat the 3 egg whites until frothy. Add the cream of tartar and beat until firm but not stiff peaks form. Whisk about 1/2 of the beaten egg whites into the cornmeal mixture. Using a rubber spatula, gently fold in the remaining whites until thoroughly incorporated. Scrape the batter into the prepared baking dish. Bake the spoon bread for 40 to 45 minutes, or until set, puffy and golden. The baked spoon bread should pull away slightly from the sides of the dish. Serve immediately. Per serving: 178 calories, 6 gm protein, 17 gm carbohydrates, 9 gm fat, 127 mg cholesterol, 5 gm saturated fat, 233 mg sodium, 1 gm dietary fiber