Spoonbread

Ahem.  I know.  I have neglected this blog in the worst way.  But really, I have an excuse.  I moved.  I got a new job.  I moved.  If I survive this year, it will be a miracle.

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.