Pumpkin Spoon Bread

By Meals_by_Mel

Ingredients

• whole milk
• (1 stick) unsalted butter
• kosher salt
• stone-ground yellow cornmeal
• canned pure pumpkin purée
• large eggs, separated
• chopped fresh chives
• chopped fresh thyme
• ground cinnamon
• cayenne pepper
• ground ginger
• ground nutmeg

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. 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 purée.

Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture; set aside.

Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk ¼ of egg whites into batter, then gently fold in remaining egg whites. Pour 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.