Spinach Spoon Bread

• 1 teaspoon coarse salt, plus more to taste
• 12 lb fresh spinach leaves, washed and drained
• 1 cup cornmeal
• 3 cups buttermilk
• 3 large eggs, separated
• 1 12 teaspoons baking soda
• 14 teaspoon fresh ground white pepper, plus more to taste
• 3 tablespoons unsalted butter, melted
• 18 teaspoon nutmeg
• 1 head garlic, roasted (instructions follow)
• vegetable oil cooking spray

1. Preheat oven to 350F.
2. Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
3. When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
4. Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
5. In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
6. Fold egg whites into cornmeal mixture.
7. Add spinach and stir.
8. Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
9. Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
10. ROASTED GARLIC: Preheat oven to 300F; cut the top off the head of garlic, and place both pieces on foil; mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic; sprinkle with coarse salt and freshly ground black pepper; close foil and roast 1 hour, or until garlic cloves ooze from their papery skins; squeeze out the roasted garlic and use as needed.

coarse salt, fresh spinach leaves, cornmeal, buttermilk, eggs, baking soda, fresh ground white pepper, unsalted butter, nutmeg, garlic, vegetable oil cooking spray

Taken from www.food.com/recipe/spinach-spoon-bread-120045 (may not work)