Boone Tavern Spoonbread Recipe
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Ingredients: |
Ingredients: 1 cup cornmeal (white or yellow)
1 teaspoon salt
2 tablespoons butter plus more for greasing pan
2 eggs
1 cup 2% or whole milk
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Directions: |
Directions:Generously butter a 1-quart soufflé dish or similar-sized container. Heat oven to 400 degrees. Combine cornmeal and salt in a medium saucepan and add 2 cups water. Bring to a boil over medium-high heat, then lower heat and simmer for 5 minutes, or until the mixture is very stiff. Remove from heat, add butter and set aside as you beat the eggs. Add milk to the eggs and beat again. Stir the butter into the cornmeal until it’s completely melted. Stir in egg mixture, then turn into greased dish. Bake for 40 minutes, or until firm and brown on top. Serve it hot, spooned from the dish, with plenty of butter. |
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Notes: |
Personal
Notes: This is definitely a comfort food and very Southern. The recipe came out of the Courier-Journal, their comments are below. I only went to Boone Tavern once, I believe with Grandmama, Papa and Auntie. I don’t remember if Aunt Susan was there too but she probably was. The dining room and kitchen at Boone Tavern is staffed by students at Berea College and if you ever want a treat, go there for a meal. Here’s what the Courier said:
“Spoonbread is a specialty of the Boone Tavern in Berea, Kentucky, which serves it will all dinners. It’s a cross between polenta and corn bread, richer than the former, but not so firm as the latter. It’s spooned out of its baking container (hence the name) and eaten steaming hot with plenty of butter and a fork.”
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