Southern spoon bread

Southern spoon bread

Ingredients/Components

• milk - 4 c
• butter or margarine - 2 Tbsp
• salt - 1 tsp
• baking powder - 2 tsp
• eggs, well beaten - 4 item
• cornmeal I use yellow - 1 c

How to make southern spoon bread:

Mix 1 cup milk with cornmeal. Scald 3 cups milk in top of double boiler. Add hot milk to cornmeal mixture, then cook in top of double boiler about 10 minutes or until mixture is consistency of thin mush. Add baking powder, salt and butter.

Remove from double boiler and fold beaten eggs slowly into mixture. (Whites and yolks may be beaten separately and folded into mixture, if desired. This produces a lighter bread, more like a souffle.)

Pour into buttered 1 1/2-quart baking dish. Bake at 400° for 45 minutes. (I use a somewhat shallow dish and it does not have to bake as long.) Serves 4 to 5.

Great served with fish or any meal that you would have with cornbread. Any left over can be heated and served with creamed chipped beef or creamed chicken.

Recipe categories: Breads, Side dish, Southern u.s..