Southern Spoon Bread
A Southern staple similar to cornbread, but much more of a soufflé, needing to be served with a spoon.
Ingredients
- ¾ cup Cornmeal
- 1 tsp Salt
- 1 cup Boiling water
- 3 tbsp Melted butter
- 1 cup Milk
- 2 Large eggs
- 2 tsp Baking Powder
- Butter for serving
Instructions
- Preheat your oven to 350º-400º. Grease an approximate 8" baking dish with butter.
- Melt 3 tablespoons butter on the stove or in the microwave. In a small separate bowl, beat two large eggs and set aside.
- Combine the 3/4 cup of corn meal and salt into a mixing bowl. Set you tea kettle on the stove to boil water. Once to a boil, add the 1 cup of the boiling water to the corn meal and begin whisking immediately. Continue to whisk in the melted butter. Let stand for about 5 minutes for the cornmeal to absorb the water and butter.
- Whisk one cup of milk into the cornmeal mixture. Whisk in the beaten eggs along with 2 teaspoons of baking powder. Beat well and pour the batter into the greased baking dish.
- Bake in your preheated oven for 35-45 minutes. Turn the pan once midway through for more even baking.
- Check to see if it is baked through. You can do the "wiggle test" to see if it looks cooked through or stick a knife in to see if it comes out clean.
- Good chance it is cooked but does not have that nice "browning" on the top. Add a few pats of butter and light your broiler. Keep a close watch as it will brown quickly.
- Remove from the oven and serve hot with butter on top. This can be served as a savory side dish along with pork chops, chicken or fish. Or keep it sweet by adding a little honey, maple syrup or jam.
Notes
