Wednesday, April 25, 2012

An American Classic - Spoon Bread

This is an old variation on cornbread, this time using it as a desert.


3/4 cup cornmeal, stone or water ground, if possible
1 cup boiling water
3 tablespoons melted butter
2 large eggs
1 cup milk
2 teaspoons baking powder
add fruit such as strawberries, blueberries etc macerated in sugar if desired

Place cornmeal  in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a small mixing bowl, beat eggs until pale in color and thick. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend thoroughly. Then stir through fruitTurn into a generously greased 8-inch square glass baking dish or 3ltr casserole. Bake at 200c for about 30 to 35 minutes, until set and lightly browned. Serve the spoon bread hot, with freshly whipped cream and whole or sliced fruit.
Serves 4 to 6.

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