Spoonbread Addiction

It's mushy, it's warm, it's delicious. No, Beavis, it's not poop; it's spoonbread!! No ode is worthy of its sweet, gold divinity--not even this designation as my food obsession of the day.

Here are a few good recipes:

Basic Spoon Bread Recipe

Ingredients:
3 cups whole milk
1 cup cornmeal
1 teaspoon salt
1/4 cup butter
1/8 cup sugar
6 large eggs

Directions:

Heat oven to 375 degrees. Butter an eight cup souffli dish. In microwave, bring milk to a boil, pour into saucepan and add cornmeal and salt. Stir until thick (about 1 minute). Remove from heat add sugar. Wisk egg yolks and stir into mixture. Beat egg whites to a soft peak, fold in and pour into souffli dish. Bakes until it puffs and is golden brown (about 45 minutes). Serve with fruit pie filling or cinnamon and sugar.

This recipe for Spoon Bread serves/makes 4


Corn And Bacon Spoonbread Recipe

Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10

Ingredients:
3/4 cup Yellow cornmeal
1 1/2 cup Water
2 cups Cheddar cheese; shredded
1 1/2 cup Cooked fresh cut corn
1/4 cup Butter or margarine
2 cloves Garlic; minced
3/4 teaspoon Salt
1 cup Milk
4 Eggs; separated
10 slices Bacon; cooked/crumbled

Directions:

Combine cornmeal and water; bring to a boil, and boil 1 minute or until thickened, stirring constantly. Remove from heat. Add cheese, corn, butter, garlic, and salt; stir until cheese melts. Stir in milk. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add bacon. Stir into cornmeal mixture. Beat egg whites until stiff but not dry; gently fold into cornmeal mixture. Pour into a lightly greased 2-1/2-quart casserole.

Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean.

This recipe for Corn And Bacon Spoonbread serves/makes 10


Cheddar Cheese Spoonbread

Rich and creamy, this souffle bread has a zesty cheese flavor.

3 cups milk
1 cup yellow cornmeal
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 tablespoons snipped fresh chives or chopped green onions
2 tablespoons chopped pimento, drained
3 large eggs, separated

Preparation Time: 25 minutes
Baking Time: 55-60 minutes
Serves 6

1. Preheat oven to 325F. Grease a 2-quart baking dish or 2-quart souffle dish.

2. In a large saucepan, bring 2 cups milk to a simmer over medium heat. Gradually add cornmeal, stirring constantly until thickened, 5 minutes. Remove from heat. Add Cheddar cheese, stirring until melted and combined.

3. Mix together baking powder, salt, pepper, hot pepper sauce, chives, pimento, and remaining milk; stir into cornmeal mixture. Stir in egg yolks.

4. Beat egg whites at high speed until stiff, but not dry, peaks form. Fold whites into cornmeal mixture. Pour into prepared dish.
5. Bake spoonbread until lightly golden and set, 55 to 60 minutes. Transfer dish to a wire rack to cool slightly.