Directions: |
Directions:Spoon Bread is an “Old South” tradition that is rarely seen on menus in Texas. My grandmother was from Virginia and used to claim that her family dated back prior to the Revolution. She spent a good deal of time with our family and helped mother with the cooking. After a large noon meal following church, Sunday night dinners were simple, homemade vegetable soup, split pea soup with ham or beef stew each prepared earlier in the week. She often made spoon bread to complete the meal. Spoon bread is a variation of corn bread, more like a thick pudding, that we would “spoon” from a large oven-proof bowl from which it was cooked and place on top, large gobs of butter and jam. As kids it was one of our favorites. No matter how many times we were warned, the bowl was “hot” from the
In a sauce pan combine, salt, cornmeal and cold milk. Stir until smooth.
Add hot milk and heat until mixture thickens (at least 5 minutes at medium heat).
In a separate bowl, beat the two eggs.
Add a small amount of the hot mixture to the beaten eggs.
After this is well mixed, put the entire egg mixture into the pan containing the remaining hot mixture of cornmeal and milk. Add the melted butter and mix.
Prepare a 1-1/2 to 2 quart oven proof bowl coated with butter to keep from sticking.
Pour the entire mixture from the pan to the bowl and place in a moderate oven, 350 degrees for 50 minutes (until the top is dark brown and the mixture is set like firm scrambled eggs).
Serve immediately, being careful not to burn you or your guests. Have plenty of butter and jam available to put on the steaming “bread” which is spooned like scoops of ice cream onto their plates.
Compliments of John Falb (John, Mariloli, Bentsen and Mimi) February 2016.
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Personal
Notes: |
Personal
Notes: Spoon Bread is an “Old South” tradition that is rarely seen on menus in Texas. My grandmother was from Virginia and used to claim that her family dated back prior to the Revolution. She spent a good deal of time with our family and helped mother with the cooking. After a large noon meal following church, Sunday night dinners were simple, homemade vegetable soup, split pea soup with ham or beef stew each prepared earlier in the week. She often made spoon bread to complete the meal. Spoon bread is a variation of corn bread, more like a thick pudding, that we would “spoon” from a large oven-proof bowl from which it was cooked and place on top, large gobs of butter and jam. As kids it was one of our favorites. No matter how many times we were warned, the bowl was “hot” from the oven and we often burned our fingers getting it to our plates.
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