Bill's been asking about spoonbread again. I hadn't made it since last year, that poor guy! I imagined that I could probably cut the recipe down to yield exactly two golden brown ramekins worth, and it worked out just fine. Just ten minutes to stir together. Let it snow...
1/4c cup cornmeal
1 cup 2 % milk
Pinch of salt
Scant 1/8 cup sugar
1/2 tablespoon butter, plus more for buttering the dish and serving
1 egg, separated
**These take a much longer time in the oven than you might guess. The first batch were in for an hour and fifteen minutes and were still a little too wet inside. Next time I'm going to raise the heat to 400 degrees and see what happens. I might also try cooking them inside a bain marie. Works for souffles...
Preheat the oven to 350 degrees. Whisk the cornmeal into half of the milk and set aside. In a small bowl, beat the egg white until soft peaks form. Set aside. In a small pot, scald the other half of the milk and stir the cornmeal mixture into it, whisking over medium heat until the mixture has thickened, about 8 minutes. Off the heat, stir the sugar, salt and butter into the cornmeal mixture. Let cool for a few minutes and stir in the egg yolk. Gently fold in the egg white. Divide the mixture between two well buttered 8 or 6 ounce ramekins. Bake until tops are brown and crusty, and the inside is fluffy and set, approximately 1 hour and 15 minutes.