Does anyone have a recipe for conrmeal spoonbread?

It's called spoon bread because it's so delicate, it has to be "spooned" out when served. (I use a spatula... LOL)

Here's a recipe:

3 cups water

2 teaspoons salt

2 cups cornmeal

1 1/2 cups milk

4 tablespoons butter (real butter is best, but margarine can be used)

3 eggs (room temperature, separated)

Bring water and salt to a boil;

reduce heat to low and slowly stir in cornmeal (if you dump the cornmeal in, it will clump up and the batter won't be smooth; if some clumps do happen, just try to mash them or stir them until they dissolve); stir and cook until mixture is thick;

turn off the heat; add butter and milk to the mixture and stir well, leave sitting while you prepare the eggs;

beat the egg yellows until they are a very pale yellow; add to the mixture very slowly while stirring the mixture well;

beat the egg whites until they are stiff and begin to form peaks; fold into the mixture thoroughly.

Butter an 8" casserole dish; pour mixture into the pan.

Bake at 350 degrees for approximately 45 minutes. The top will be a very golden brown, knife inserted will come out clean when done.

The baked bread will be very moist, please don't mistake this for not being "done" (it shouldn't be gooey wet and fall apart though, it will hold shape nicely as it's cut or spooned out of the pan).

Spoon Bread

2 ½ cups water

1 cup yellow cornmeal

1 teaspoon salt

1 cup milk, or buttermilk

4 eggs, beaten

2 tablespoons butter

Preheat oven to 400 degrees F.

Butter a 1 1/2-quart casserole.

Stir 1/2 cup of cold water into the cornmeal. Bring 2 cups of water to a

boil. Add the salt, then the cornmeal slowly, stirring constantly, and

cook for 1 minute. Beat in the milk, eggs, and butter until smooth. Pour

into the casserole and bake for about 40 minutes, or until a straw

inserted in center comes cout clean.

Description:

"Lost Recipes"

Categories:

Quick Breads

Source

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Servings/Yield

6 servings

Spoon Bread Custard

1 cup yellow cornmeal

2 cups water

1 teaspoon salt

2 tablespoons butter

4 eggs, well beaten

1 cup buttermilk

Preheat oven to 400 degrees F.

Butter a 1 1/2 quart casserole dish.

Put the cornmeal in a bowl and stir in 1 cup cold water. Put the remaining 1 cup water in a saucepan with the salt and bring to a boil. Immediately stir in the wet cornmeal (wetting cornmeal first with cold water prevents lumping). Stirring constantly, cook for 1 minute. Remove from the heat and beat in the butter, eggs, and buttermilk, beating until smooth. Pour into the casserole and bake about 40 minutes, until a straw inserted into the center comes out clean. Serves 6.

Keywords:

Breakfast, Quick Bread, Corn Meal

Southern Spoon Bread

¾ cup cornmeal

1 cup boiling water

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons butter

2 cups milk

2 Eggs, beaten

Pour boiling water on cornmeal, stirring to prohibit lumps from forming.

Add butter, salt and milk gradually.

Add baking powder and eggs.

Beat well and pour into deep, well-greased baking dish and bake for 30

minutes with oven at 350 degrees.

Serve with a spoon from dish in which bread was baked.

Mrs. C.A. Weber, Seagoville Club

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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