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Miss Teddie’s Spoon Bread Recipe

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This recipe for Miss Teddie’s Spoon Bread, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Friday, August 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups milk
I cup white or yellow cornmeal, preferably stone-ground
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon butter
3 eggs

Directions:
Directions:
Preheat an oven to 350 degrees. Lightly butter or grease a 9-inch cast-iron skillet or 8-inch square-baking pan. In a saucepan, heat 2 cups of the milk until small bubbles begin to form around the edges of the pan. In a mixing bowl, stir together the cornmeal, salt, and baking powder. Slowly stir the hot milk into the cornmeal mixture. When it is incorporated, return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, 6-8 minutes. Stir in the butter. Remove from the heat and let cool to lukewarm. Beat in the remaining 1cup milk. If using whole eggs, beat them together lightly and then beat them into the lukewarm cornmeal mixture. Alternatively, separate the eggs and beat the yolks into the cornmeal mixture. In a clean bowl, beat the egg whites until stiff peaks form and fold the whites into the cornmeal mixture. Pour into the prepared pan. Bake until puffed and browned, 30-40 minutes. Spoon out of the skillet and eat hot as a side dish or bread.

Personal Notes:
Personal Notes:
This eggy corn bread is baked in a cast-iron skillet. Originally it had no leavening and was baked in a "spider" directly over the coals. The eggs can be separated and the whites beaten until stiff for a lighter texture. Traditionally, this bread is made with white cornmeal, which has a finer texture than yellow.

 

 

 

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