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Apple And Pecan Spoonbread

  • Yield: 8 to 10 servings


  • 1/2 teaspoon plus 3 tablespoons butter
  • 1 cup finely chopped onions
  • 1/2 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 1 cup chopped pecan pieces
  • 2 cups diced cooking apples, such as Granny Smith, peeled
  • 4 large eggs, separated
  • 3 cups heavy cream
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon finely chopped fresh parsley leaves


  • Preheat the oven to 350 degrees F.
  • Grease a 2-quart rectangle glass dish (8 by 11 1/2 by 2 inches) with 1 teaspoon of the butter.
  • In a large sautÈ pan, over medium heat, melt the remaining 3 tablespoons of the butter. Add the onions and celery. Season with salt and pepper. SautÈ until the vegetables are softened, about 4 minutes. Add the pecans and continue to sautÈ for 1 minute. Add the apples. Season with salt and pepper. Continue to sautÈ for 2 minutes. Remove from the heat and cool completely.
  • In a large mixing bowl, whisk the egg yolks and cream together. Add the cornmeal and whisk until smooth.
  • Stir the apple mixture and cheese into the cornmeal mixture. Mix until incorporated.
  • In another large mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the apple batter.
  • Pour the batter into the prepared pan and bake until it sets, about 45 minutes.
  • Remove from the oven and let stand for 5 minutes. Spoon onto serving plates and garnish with parsley.