This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.
Spoon Bread
Spoon Bread
Prep Time
20 min
Cook Time
1 hour
Yield
6 servings
Ingredients
- 2 cups whole milk
- 6 tablespoons butter
- 1 cup cornmeal
- 1 teaspoon salt
- 3 large eggs, room temperature, separated
Directions
- Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm.
- Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.
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