Spoon Bread Recipe - Cooking Index
Spoon Bread Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Stone-ground cornmeal |
| 3 cups | 711ml | Milk |
| 3 | Eggs | |
| 1 | Palm of salt (small) | |
| Butter the size of a walnut |
Cook 1 cup of corn meal and 2 cups of milk over medium heat, stirring to keep the meal from sticking to the bottom of the pan. Cook to the consistency of mush.
Beat three egg whites, melted butter, and salt together. Add 1 cup of milk and egg mixture to mush.
Pour into greased baking dish and put into pre-heated oven at 350F. Bake for about 30-35 minutes or golden brown on top. Serve with spoon and lots of butter.
NOTES : In growing up in West Virginia and my father's family being from Abington and Old Glade Spring (VA), I was always under the impression that spoon bread was a southern dish. But, after living in the deep South for many years, rarely have I heard anyone mention spoon bread or has eaten spoon bread. The best way to describe it is to say it is like a corn bread soufflee. Here, then, is Bubba Phil's variation on a theme. My mother's receipt calls for water-ground corn meal and yeast, but Bubba Phil isn't going to use anything he can't find at the grocery.
Source:
Phil Clark
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