I spent the past week working on the Scratch Recipe Project and this was one of the recipes I found in my antique cookbook. I had never heard of spoonbread until I saw this so I was blindly trying it out. Using the hushpuppy mix made it taste like "Chicken & Dressing", but it had the texture of grits. Will I make it again? Actually, yeah. I think I may add chicken. LOL!
Southern Spoon Bread.
Stir Together:
1 cup yellow cornmeal (I used hushpuppy mix)
1 1/2 tsp. baking powder
1/2 tsp. salt
In greased (one quart size) casserole pour:
2 eggs, beaten
3 Tbsp butter, melted
In medium-sized pan heat:
2 1/4 cups milk (stir to avoid scorching)
As it starts boiling, sprinkle in the dry ingredients, stirring vigorously with a wooden spoon. Cook and stir for 2 or 3 minutes, as it thickens.
Mix with eggs in casserole. Bake at 425 degrees for 45 minutes. Serve from casserole with a spoon. Eat with a fork.
-Dot Stith, Winston - Salem, NC
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