Biscuits, Spoonbread, and Sweet Potato Pie
by Bill Neal
Copyright
(c) 2003 by the University of North Carolina Press. All
rights reserved.
Spoon Bread
Yields 4 servings
Spoon bread is the most regal of all the cornmeal dishes and is part of
many formal southern dinners. Its slight sweetness pairs well with pork
and grilled game.
| 1 1/2 tablespoons (23 g) butter | 1 tablespoon (15 g) butter |
| 2
tablespoons cornmeal | 1 1/4 cups (295 ml) boiling
water |
| 1/2 cup (61 g) flour | 2 eggs, separated |
| 1 cup
(235 ml) yellow cornmeal | 1 cup (235 ml) buttermilk |
| 1/2 teaspoon salt | 1 teaspoon baking soda |
| 1
tablespoon sugar | |
Recommended equipment
A 2-quart (2 L) glass or ceramic soufflé dish, hand mixer.
Preparation
Preheat oven to 325°F (163°C). Butter the soufflé dish
with the 1 1/2 tablespoons of butter and thoroughly coat the inside
with the 2 tablespoons of cornmeal.
Combine the flour, cornmeal, salt, and sugar and sift into a mixing
bowl. Add the butter to the boiling water and when melted, slowly pour
into the meal mixture, stirring constantly. Allow to cool slightly and
add the two egg yolks, well beaten. Beat the egg whites until stiff. Add
the buttermilk and soda to the cornmeal batter and quickly fold in the
egg whites. Pour into the soufflé dish and bake on middle rack of
preheated oven for approximately 45 minutes. When done, the top should
be brown, but the center should be slightly soft.
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