Pumpkin Spoon Bread

Ingredients for Pumpkin Spoon Bread

• 600ml whole milk

• 120ml (1 stick) unsalted butter

• 2 teaspoons kosher salt

• 150g stone-ground yellow cornmeal

• 240ml canned pure pumpkin purée

• 3 large eggs, separated

• 1 tablespoon chopped fresh chives

• 1/2 teaspoons chopped fresh thyme

• 1/2 teaspoons ground cinnamon

• 1/4 teaspoons cayenne pepper

• 1/4 teaspoons ground ginger

• 1/4 teaspoons ground nutmeg

Preheat oven to 177°C. 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 pumpkin purée.

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

Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.