Saturday, October 11, 2014

RECIPE: Southern Spoon Bread



Southern Spoon Bread

10- 12 inch Dutch Oven (Coals for 350° Heat)

2 Cups      Cornmeal
2 Cups      Water
1 tsp         Salt
¼ Cup       Sugar (Optional but I prefer it made with it)
4 Tbsp       Butter melted
1 ½ Cup     Milk
3               Egg yolks beaten
4               Egg whites beaten until stiff peaks form

In a sauce pan bring water to a rapid boil.  Gradually stir in the corn meal .  Continue to stir over low heat until mixture is smooth.

Add the Butter and salt and sugar (Optional).  Stir slowly.  Slowly stir in the milk.  Remove from heat and slowly whisk in the beaten egg yolks.

Fold in the stiffly beaten egg whites.

Pour batter into a buttered Dutch Oven.  Bake at 350° about 30 minutes.  Do not disturb.  This puffs up and is done when golden brown and puffy.  When checking for doneness be ever so gentle not to bang the pot or lid.  This is one Dutch Oven dish you don't want to rotate the pot or lid during the baking.  Otherwise your bread will "Fall".

Serve with a spoon.

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