SOUTHERN SPOON BREAD

By mikeimmell

Spoon bread is prevalent to the South. There is even a Spoon Bread Festival every year in September in Berea, Kentucky. Boone Tavern in Berea is famous for its spoon bread. Spoon bread is eaten with a spoon or fork and so good slathered with butter. The bread is made with cornmeal and this recipe is for basic spoon bread.

Ingredients

• 3/4 cup cornmeal
• 2 cups hot milk (I use 2%)
• 1 tablespoon butter or margarine
• 1/2 teaspoon salt
• 4 egg yolks
• 4 egg whites

Details

Preparation time 10mins
Cooking time 55mins
Adapted from thesouthernladycooks.com

Preparation

Step 1

Heat the milk on top of the stove until hot (do not boil). Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes. While the cornmeal is cooking separate the eggs into two different bowls. Beat egg yolks and egg whites separately. Make sure you beat whites until stiff. Once cornmeal is cooled, add egg yolks mixing with a spoon. Gently fold in the egg whites. **Be careful not to over mix at this point, if some of the egg whites are not completely blended through, thats o.k. Spoon bread has no leavening agent in it and the egg whites are what makes the bread rise. Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked. Enjoy!