Watch Feast TV host Cat Neville make this recipe from start to finish in our Smoked episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.
Southern-Style Spoonbread with Country Ham and Cheddar
- 3 cups whole milk
- Sea salt
- Freshly ground black pepper
- 1 cup stone ground grits
- 4 Tbsp unsalted butter, plus more to grease the baking dish
- 1 cup shredded Cheddar
- ½ cup finely diced country ham
- 3 large egg yolks
- 6 large egg whites
| Preparation | Position a rack in the center of the oven and heat the oven to 375°F.
In a large saucepan over medium-high heat, bring 2 cups of the milk, a pinch of salt and a few grinds of pepper to a boil and then whisk in the cornmeal gradually, making sure the grits don’t clump upl. Reduce heat to medium-low and cook until the grits are thick, whisking frequently, about 2 minutes. Turn off the heat, and stir in the butter, cheese and ham.
In a separate bowl, whisk the egg yolks until pale yellow. Temper the yolks by adding a bit of the hot grits mixture, whisking, then add the remaining grits and stir to fully combine.
In another bowl, whip egg whites to stiff peaks and then fold the whites into the grits, gradually and gently, until the whites are fully incorporated.
Pour the spoonbread into a prepared 3-quart baking dish and bake for about 25 to 30 minutes, until puffy and golden. The spoonbread will deflate as it cools.