Friendsgiving – Grandmother’s Spoon Bread


If you’re dining potluck, please note that Grandmother’s Spoon Bread falls within minutes after removal from the oven. The host should have an oven available to cook this at the last minute. Don’t try to double this recipe. Make 2 if necessary.

grandmas-spoon-breadGrandmother’s Spoon Bread

Yield: 4-6 servings

2 cups of whole milk

1 cup plain cornmeal

1 teaspoon of kosher salt

¼ cup of butter

4 large eggs, separated

Freshly ground black pepper

Preheat the oven to 375°F. Generously butter a 1 ½-quart shallow baking dish. Set aside. Bring the milk to a bare simmer in a large saucepan set over medium heat. Gradually add the cornmeal, whisking constantly. Cook, stirring, for 3-4 minutes or until the mixture is smooth and thick but not stiff. Remove from the heat and quickly stir in the salt and butter. Let stand for 5 minutes, stirring occasionally. Whisk in the egg yolks. With an electric mixer, beat the egg whites on high until soft peaks form. Fold the beaten whites into the cornmeal mixture, one-third at a time. Pour into the prepared baking dish. Bake for 45-50 minutes or until puffed, lightly browned and set. Sprinkle with freshly ground black pepper.

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