Spinach Spoon Bread

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 teaspoon coarse salt, plus more to taste
• 1/2 lb fresh spinach leaves, washed and drained
• 1 cup cornmeal
• 3 cups buttermilk
• 3 large eggs, separated
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon fresh ground pepper, plus more to taste
• 3 tablespoons unsalted butter, melted
• 1/8 teaspoon nutmeg
• 1 head garlic, roasted (instructions follow)
• vegetable oil cooking spray

Recipe

• 1 preheat oven to 350°f.
• 2 bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
• 3 when spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
• 4 whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, pepper, butter, nutmeg, and roasted garlic.
• 5 in a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
• 6 fold egg whites into cornmeal mixture. add spinach and stir. spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
• 7 bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
• 8 roasted garlic: preheat oven to 300°f; cut the top off the head of garlic, and place both pieces on foil; mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic; sprinkle with coarse salt and freshly ground black pepper; close foil and roast 1 hour, or until garlic cloves ooze from their papery skins; squeeze out the roasted garlic and use as needed.