But now back to the point of this post. Spoonbread. What the heck is spoonbread. Before I sallied up to the booth and had a sample this evening, I didn't know either. It's not quite a sweet bread. It's not savory either. It's rather a bit like Yorkshire pudding. Interesting, a bit weird. Worth a try anyway.
3 cups whole milk
1 cup plain cornmeal
1 T baking powder
3 large eggs
4 T butter
1 t salt
Scald the milk, stir in cornmeal, and bring JUST to a boil, making mush. Remove from heat; stir in butter until melted. Allow to cool.
Beat eggs to a froth with salt and baking powder. Add to cornmeal mixture. Beat with a hand mixer for 2-4 minutes. Pour into a pre-heated, buttered baking dish. Bake at 350 degrees for 30-45 minutes or until nicely browned.
"Best when served immediately with butter, honey or sorghum on top."
For those of you who have never had sorghum, it's like molasses on steroids. I can't imagine eating it drizzled on top of anything. Wow. Bittersweet sticky stuff.