Name: Pumpkin Spoon Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 to 2 teaspoons extra virgin olive oil (for greasing pan); 2½ cups chicken or turkey stock; ½ cup extra virgin olive oil; 2 teaspoons kosher salt; 1 cup stone-ground yellow cornmeal; 1 cup canned pure pumpkin purée; 3 large eggs (separated); 1 tablespoon chopped fresh chives; ½ teaspoon chopped fresh thyme; ¼ teaspoon cayenne pepper

Pumpkin Spoon Bread

Spoon bread is a traditional American cornbread dish, served with a spoon. It has a bread-like consistency but isn’t as firm.

Pumpkin Spoon Bread

Prep Time 10

Cook Time 45

Total Time 55

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Servings

Ingredients

1 to 2 teaspoons extra virgin olive oil for greasing pan
2½ cups chicken or turkey stock
½ cup extra virgin olive oil
2 teaspoons kosher salt
1 cup stone-ground yellow cornmeal
1 cup canned pure pumpkin purée
3 large eggs separated
1 tablespoon chopped fresh chives
½ teaspoon chopped fresh thyme
¼ teaspoon cayenne pepper

Instructions

Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with evoo.
Simmer stock, evoo, and salt in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin.
In a large bowl, whisk egg yolks, chives, thyme, and cayenne. Whisk in cornmeal mixture; set aside.
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Fold one-third of egg whites into cornmeal batter, then gently fold in remaining egg whites.
Pour batter into prepared pan. Bake in 350°F oven for 30 to 40 minutes, or until bread is set and begins to pull away from sides of pan. Cool slightly before serving.