Spoon bread, for those of you not raised in the south, is like really soft cornbread. It gets its name from the fact you have to actually spoon it out of the dish, because it’s so soft. The flavor is very similar to cornbread, but the texture is quite different.
Although I had heard of spoon bread, I had never actually tasted any before. I made some to go with the Firehouse Chili last night. It was a really good combination. Regular cornbread would have been good with the chili, too. I love southern food!
We had a lot left over though. It’s really hard cooking enough food for just two people!
I like that you can see a pumpkin in the background of this picture. Aw 🙂
Traditional Spoon Bread
Yield: 6 servings
– 3 cups milk
– 1 cup cornmeal
– 3 eggs, separated
– 1 teaspoon sugar
– 1 1/2 teaspoon salt
– 1 tablespoon butter
Place the milk in a large saucepan over medium-high heat. When the milk just begins to bubble around the edges, gradually add the cornmeal. Stir constantly 10 minutes. Set aside to cool for 10 minutes.
Meanwhile, preheat the oven to 375 degrees. Lightly grease a 13×9 inch baking dish and set aside. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Set aside. Stir the sugar, salt, butter, and egg yolks into the cornmeal mixture. Gently fold in the egg whites.
Pour into the prepared baking dish and bake for 35-40 minutes, or until golden brown. Let stand for 5 minutes and serve hot.
Baking Jenn 