SPOON BREAD RECIPES

Kentucky Spoon Bread
Spoon bread was a favorite recipe of the pioneers, especially in autumn season. It was usually served warm as a side dish with chicken or roast beef. Once you’ve made this recipe,you’ll know why they liked it so much – and why they called it spoon bread!

Ingredients:
5 TBLSP. butter
½ cup milk
½ cup yellow cornmea
½ tsp. Salt
3 eggs

Equipment:Paper towel
2-quart baking dish or casserole
Large sauce pan
mixing spoon
Large mixing bowl
spatula
Small mixing bowl
eggbeater or wire whip
Large serving spoon

Directions:
1.Preheat oven to 375 degrees.
2.Use paper towel and 1 TBLSP. butter to lightly butter baking dish.
3.Heat milk in saucepan without letting it boil.
4.Slowly sprinkle cornmeal into the hot milk over medium heat, stirring constantly.Continue to cook and stir, without boiling, until the mixture is smooth and thick, like cooked cereal.
5.Add salt, then the rest of the butter, stirring until butter is dissolved.
6.Remove saucepan from heat and transfer the mixture to a large mixing bowl. Uses patula to scrape all the mixture from the saucepan.
7.Crack the eggs and separate the whites from the yolks. Drip the whites into a small mixing bowl, and add the yolks directly to the batter in the large bowl.
8.Beat egg whites in the small bowl until they are stiff, but not dry.
9.Mix/fold in the whites into the cornmeal batter a little at a time. Use the spatula to fold the whites rather than stir.
10.Pour the batter into the slightly buttered baking dish. Smooth the top with the spoonor spatula.
11.Bake for 35 to 40 minutes, until the top is golden brown.
12.Serve warm, using a large serving spoon.

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Daniel Boone Tavern Spoon Bread
Berea, Kentucky

2 cups milk
1 cup creamed corn -- canned
1 cup yellow cornmeal -- water ground
3 egg -- beaten
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter

Stir 2 cups milk, 1 cup canned cream corn with 1 cup water
ground (yellow) cornmeal over med. heat to make a mush. Add 3
well beaten eggs, removing from heat at once. Beat well and add
1 TBS baking powder, 1 tsp. salt, 2 TBS butter (melted). Beat 3
minutes; Pour into greased 2-qt. casserole.

Bake 30 to 35 minutes at 350F or until lightly browned. Serve
warm.
This is a close clone recipe