Spoonbread with Chipotle and Cheddar

Ingredients

• 2 cups whole milk
• 1 cup yellow cornmeal
• 3 tablespoons unsalted butter, melted, plus more for the dish
• 1 teaspoon fine salt
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 2 chipotle chiles in adobo, minced
• 1 teaspoon adobo sauce, from the chipotle can
• 4 large eggs, separated
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/4 teaspoon cream of tartar

Method

1. 1

   Preheat the oven to 375°F. Butter a 2-quart soufflé dish or baking dish and set aside.

2. 2

   In a 6-quart saucepan, bring the milk to a bare simmer over medium heat, watching closely to avoid a boil-over.

   5:00 · Heat milk to simmer
3. 3

   Whisking constantly, pour in the cornmeal in a slow, steady stream. Continue whisking until the mixture thickens into a smooth porridge.

   4:00 · Cook cornmeal mush
4. 4

   Remove from the heat and whisk in the melted butter, salt, sugar, baking powder, minced chipotles, and adobo sauce until smooth.

5. 5

   Let the mixture cool for 5 minutes, then whisk in the egg yolks one at a time until fully incorporated.

   5:00 · Cool cornmeal mixture
6. 6

   Fold in the shredded cheddar until evenly distributed.

7. 7

   In a clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.

   3:00 · Beat egg whites to stiff peaks
8. 8

   Gently fold the beaten egg whites into the cornmeal mixture in three additions, being careful not to deflate the batter.

9. 9

   Pour the batter into the prepared dish and smooth the top.

10. 10

    Bake until puffed, golden brown on top, and set but still slightly jiggly in the center, 45 to 50 minutes.

    45:00 · Bake spoonbread
11. 11

    Serve immediately, spooning portions directly from the dish while warm and puffed.