KENTUCKY SPOON BREAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Tbsp. unsalted butter (1 tbsp. softened, 3 tbsp. melted)
3 cups milk
1 1⁄4 cups white cornmeal (finely ground)
1 tsp. baking powder
1 tsp. fine salt
2 eggs, well beaten
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Directions: |
Directions:Grease a 9" round cake pan with some of the softened butter. Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. Set the prepared pan aside. In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature. Heat oven to 350°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes. Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:8 Servings |
Preparation
Time: |
Preparation
Time:2 hours with baking time |
Personal
Notes: |
Personal
Notes: This is the recipe from a highly respected inn and tavern in Berea, Kentucky which is staffed by hospitality student laborers from Berea College. My son, Dr. Deke Barron received his undergraduate degree in biology from Berea College. I had this spoon bread for the first time when I took Deke to visit the campus when he was a high school senior in February, 2004. My brother Bob Leigh and his wife Peggy visited Deke as an undergraduate, dined at the inn, and raved about the Kentucky spoon bread . On my last visit to Berea when Deke graduated, I made it a point that we departed the region with a recipe for Kentucky spoon bread in hand. With its Kentucky roots, this makes a great dish to serve on Derby Day or on holidays. Something I learned years ago, if you dine somewhere and enjoy a particular dish, feel free to ask for a recipe. A chef may not be willing to share it, but I can tell you from experience, they often are happy to do so.
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