Gluten Free Carrot Cornmeal Spoonbread
Ingredients
4 tablespoons (56 g) unsalted butter
2 cups (16 fluid ounces) milk, any kind
1/2 teaspoon kosher salt
3/4 cup (100 g) coarsely ground yellow cornmeal
1 1/2 cups shredded carrots (from 3 to 4 carrots, peeled)
4 eggs (240 g, out of shell), separated
1/4 teaspoon cream of tartar
Instructions
Preheat your oven to 375°F. Grease a 2-quart baking dish (a casserole dish with that capacity, or a 9-inch by 13-inch baking dish), and set it aside.
In a medium-size, heavy-bottom saucepan, melt the butter over medium-high heat. Add the milk and salt to the butter, and bring to a boil. Reduce the mixture to a simmer, and, whisking constantly, add the cornmeal in a slow, steady stream. Cook, continuing to whisk constantly, over medium heat until the mixture comes together (2 minutes). Remove the saucepan from the heat, and allow it to cool for about 10 minutes, or until no longer very hot to the touch.
While the cornmeal mixture is cooling, in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a handheld mixer, beat the egg whites and cream of tartar until stiff, but not dry, peaks form.
Once the cornmeal mixture has cooled, add the egg yolks and whisk until well-combined. Add the carrots, and mix to combine. Carefully add about one-third of the beaten egg whites, and mix gently to combine. Add the remaining egg whites, and fold into the mixture gently, until no more than a few white streaks remain. Pour the mixture carefully into the prepared baking dish, and place in the center of the preheated oven. Bake until puffed and lightly golden brown on top (about 45 minutes). Remove from the oven and serve immediately.