Can I be honest here? The name of this recipe confused me. A lot.
At first, I thought it meant you mixed it with a spoon. Except you use a whisk for the preparation.
Then, I thought it meant you ate it with a spoon. Except you cut it into squares.
What’s in a name? That which we call a rose
By any other name would smell as sweet;
Thank you, Shakespeare, for identifying the fact that the name of this bread doesn’t reflect what it really is.
Spoon Bread – adapted from Rebecca Rather
More pudding-like than bread-like, it reminds me of a very soft cornbread. We all loved it though, and leftovers are wonderful warmed up and served with a side of jam.
3 1/2 cups milk
2 tbs. unsalted butter
1 1/4 cups yellow cornmeal
1 3/4 teaspoons baking powder
3 large eggs
Preheat the over to 350 degrees. Grease an 8 x 8-inch square baking dish. Heat the milk and butter in a large saucepan over medium-high heat until the mixture begins to boil. Decrease the heat to medium-low and slowly sprinkle in the cornmeal, whisking constantly, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat. Whisk in the baking powder, then the eggs, one at a time, beating until the batter is smooth and the eggs are thoroughly incorporated. Pour the batter into the prepared baking pan and bake for about 30 minutes, until golden and puffy. Cut into squares, and serve warm or at room temperature.