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Submitted By: Carolyn Hewitt |
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This St. Louis-raised consultant now resides in Massachusetts, but her heart is still in Missouri. Cooking up her Grandma Faye's Ozark Spoon Bread brings back childhood memories of Sunday night dinners complete with fried chicken, milk gravy, skillet spoon bread, and stories of the past. Carolyn has been making this cherished family recipe ever since she found it in her grandmother's collection.
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Spoon bread is a classic side dish in the Show Me State. We added cheese to the original recipe for a savory twist. Domestic Asiago was our top choice, but white cheddar would be good, too. To make Carolyn's version, omit the cheese and serve with butter and maple syrup. Accompany with a salad for lunch, or with grilled meat, fish, or chicken for dinner.
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Butter for dish
2 cups whole milk, divided
1 cup yellow cornmeal
4 large eggs, separated
1½ cups grated Asiago cheese
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2 tablespoons (¼ stick) butter
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1 teaspoon salt
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8 servings
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Preheat oven to 375°F. Butter 8x8-inch glass baking
dish or soufflé dish. Pour 1 cup milk into small bowl.
Whisk in cornmeal. Pour remaining 1 cup milk into
heavy medium saucepan; bring to simmer over low
heat. Whisk in cornmeal mixture; stir over low
heat until mixture thickens and boils, about 3 minutes.
Stir in egg yolks, cheese, butter, parsley, baking
powder, and salt. Place egg whites in clean bowl.
Using electric |
mixer, beat whites until stiff peaks
form. Stir ¼ of whites into cornmeal mixture,
then fold in remaining whites. Transfer mixture to
prepared dish. Bake until puffed and brown, about
1 hour. Serve immediately. |
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Serve with white or red wine, depending on what the spoon bread is served with. |
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
