Southern Spoon Bread

There are two methods of making this delicate Southern side dish; one with beaten eggs whites, and the other with without. Although it grieves us to admit it, this is one case where we prefer not to beat something! Feel free to use whatever dairy product you have on hand, or even substitute it with soymilk.
Preheat oven to 400°
1 c cornmeal
2 teas butter
1 c milk, buttermilk, yogurt or other dairy product….whatever you have on hand
1 tea salt and pepper to taste
4 beaten eggs

Make cornmeal mush by boiling 2 cups of water, add cornmeal & salt. Cook on medium for 1 minute while stirring with a whisk. Mix all other ingredients into the cornmeal mush, and pour into a straight sided oiled casserole/soufflé dish. Bake at 400 for 40 – 45 min. Eat with loads of butter, and do not to fight over the crust as quarreling at the dinner table is unseemly.



Filed under Accessory Dishes, Recipes

2 responses to “Southern Spoon Bread

  1. Cousin Judith

    I suggest mentioning as you serve it “sorry it got crusty around the edges”, then hopefully everyone else will avoid that part and you can stand in the kitchen nibbling it off the dish after everyone leaves!

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