Spoon Bread Recipe

With a cold rain falling outside, I decided it was the perfect time for some true comfort food.  Immediately I thought of Kentucky spoon bread, a popular southern side dish that is between corn bread and a souffle.  I looked up the recipe on line and found several variations – some simple and some not so much.  For those of you who are unfamiliar with spoon bread, it is perfect served as a side with a big bowl of soup, great as a vessel for gravy or sauces, or can become a sweet with a drizzle of honey and butter.  It is spooned out of the pan onto a plate, and you eat it with a fork or spoon and not your fingers.

 

SPOON BREAD

 

Source – Taste of Home

 

4 cups milk

1 cup corn meal

3 teaspoons sugar

1 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons butter

3 eggs, separated

 

1.  In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.

 

2.  Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.

 

3.  Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.

 

4.  In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended.

 

5.  Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately. Yield: 8 servings.

 

We have some great selections to share tomorrow.  See you then!

 

 

Take care.