Spoonbread, a cross between cornbread and a soufflé, is a blank canvas for any savory ingredients you care to add. We like our spoonbread with roasted red peppers, cheese, and scallions.
Preheat the oven to 400°F. Grease a 1-quart casserole dish, 8” or 9" cast iron skillet, or an 8" square pan.
In a medium saucepan, whisk together the milk, salt, and cornbread mix.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Remove from the heat and let cool, stirring occasionally. Once the mixture is lukewarm, stir in the egg yolks, vegetables, cheese, and herbs.
In a separate clean bowl, whip the egg whites until stiff peaks form.
Fold the whites into the cooked cornbread mixture. Scoop the batter into the prepared pan.
Bake the spoonbread for 35 to 40 minutes, until the top and edges are browned and the center is just set.
Remove it from the oven and serve warm.
Remove any leftovers from the pan, place in a storage container, and refrigerate for up to four days.
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