On Saturday, after Thanksgiving we had the pleasure of being invited to breakfast at a church member’s house. Alice Stewart, Kitty to family and friends, can really cook! This was no secret because at church, we’ve sampled her famous chocolate chip cookies, spaghetti and meat sauce, and her “to-die-for” smothered pork chops and gravy. Saturday, we were expecting something good and boy did she deliver with her spoon bread! Fresh out of the oven and fluffy…it was almost souffle like.
From the first bite, to the last, it was all that we could talk about. She was kind enough to share the recipe. Immediately after church on yesterday, I whipped some up. Alyson had her’s just like at Kitty’s house, with butter and syrup. Gerald and I opted for savory…cheese, black truffle salt, and red pepper flakes. Later for dinner, we even had it “plain” with braised short ribs. All were equally delicious!
|Cook corn meal, milk, and butter together until boiling…looks like grits!|
|Using a whisk makes combining the thickened corn meal mixture with egg mixture easy…keeping lumps at bay!|
|Baked to a golden fluffy perfection!|
1 cup white corn meal(plain, not self rising)
3 cups milk
2 tablespoons unsalted butter, plus extra for greasing baking dish
3/4 teaspoon salt
3 teaspoons baking powder
Preheat oven to 450 degrees. In a bowl, beat eggs, 1 cup of milk, and salt until well blended, set aside until ready to use. In a sauce pan, whisk together corn meal, butter, and remaining 2 cups of milk over medium heat. Continue stirring mixture until it begins to boil. Remove from heat and whisk in beaten egg and milk mixture. Stir in baking powder. Pour mixture into buttered baking dish or heavy 10″ skillet. Bake for 25 minutes, until top is puffy and golden.