Spoon bread is a popular Appalachian side dish probably of Native American origin. Lighter than cornbread, it's a cross between a soufflè and Yorkville pudding. Neither a bread nor a dessert, the dish goes well with a beef stew dinner or a breakfast with butter and syrup. The recipe below is traditional Appalachian and linked, but unfortunately uncredited. Here's how to make it the authentic way (yet feel free to substitute yellow cornmeal and baking soda if the ingredients are all you have in your cupboard. Yes, it will change the texture, but you can still eat it.):
Appalachian Spoon Bread
Ingredients:
1 cup white cornmeal
2 tablespoons butter, room temperature
1 teaspoon salt
4 large eggs, separated
1 tablespoon sugar
1/2 teaspoon cream of tartar
1/8 teaspoon cream of tartar
1 pinch salt
Directions:
1) In a saucepan on a stovetop heat the milk and cornmeal, whisking constantly until thick and creamy. Turn the heat off and whisk in the 2 tablespoons of butter and 1 teaspoon of salt. Let the mixture cool a bit.
2) In a mixing bowl whisk together the egg yolks, sugar, and 1/2 teaspoon cream of tartar and whisk the egg yolk mixture into the cooled cornmeal mixture.
3) In a separate mixing bowl use an electric mixer to beat together the egg whites, 1/8 teaspoon cream of tartar, and a pinch of salt until the egg whites form peaks, then fold the egg whites into the cornmeal mixture.
4) Pour into a large buttered cast iron skillet (or buttered dutch oven).5) Bake in a 350-degree F preheated oven for 30 minutes or until golden brown. Remove from the oven.
Eat the spoon bread warm and the leftovers cold the next day. Soft, moist, filling, and delish! This is a keeper recipe and that's why it's on the blog, so we can all return here to make it now and again.
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