Sunday, September 14, 2014
Well, today I made spoonbread for some folks coming to lunch. In 1975, I entered a contest and won after s bakeoff at the Homestead bu chefs actually wearing those high white hats with puffs. I'd forgotten all about that until I decided it was a brunchy thing to have. So here is how to make it. Perheat oven to 400. Boil a pint of water, add a teaspoon of salt, then half a stick of butter. Add a cup of yellow cornmeal. Beat well, and cool somewhat (fifteen minutes or so). Then beat a very cold cup of milk and 4 eggs together, stir the 2 mixtures together quickly, and put them in the now-heated oven in a casserole dish. In 45 minutes or so, the dish is done, puffed beautifully like a cheese soufflé, and serve more or less immediately. It will deflate quickly, so have everyone around to admire it as it comes out of the oven. Serve with more butter, and --(this is not to my liking) -- maple syrup or honey. See why you call it Spoonbread??? Anyone listening out there? Say Hi!