Hayman Spoonbread

Ingredients

1 cup baked Hayman sweet potato pulp
2 1/4 cups stone-ground cornmeal
2 tsp kosher salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 oz butter
3 cups water
1 1/2 cups cream
4 Tbsp maple syrup
¼ tsp nutmeg
1/8 tsp cayenne pepper
5 eggs—separated


Preparation

Preheat oven to 375 degrees


Butter a casserole dish with softened butter. Coat the butter with bread crumbs and knock out the excess.


In a medium bowl, combine the cornmeal, salt, baking soda and baking powder. Set aside.


Combine the cream, Hayman sweet potato, maple syrup, nutmeg and cayenne. Set aside.


Bring to a boil the water with the butter. Remove from heat and rain in the cornmeal mixture. Whisk to combine completely.


Whisk the cream mixture into cornmeal mixture a bit at a time until all is incorporated.


Whisk a very small amount of the warm cornmeal mixture into the egg yolks adding three more small amounts. Add the yolk mixture into the cornmeal mixture, combining completely.


Whisk the egg whites until stiff. Gently fold into cornmeal mixture.


Transfer the mixture to the prepared casserole. Place in oven and bake for 45 minutes or until just set.

Printable Recipe Card

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