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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Spoon bread is the more current name for what was long ago called mush bread. It's a fantastic souffle-like side dish to a fine chicken dinner, served as individual souffles. Ingredients:
3 c half and half |
1 c fine cornmeal |
3 tbsp unsalted butter, melted |
1 tsp salt |
3 eggs, separated |
Directions:
1. Preheat the oven to 350.
2. In a double boiler on medium low heat, scald the half-and half.
3. In the scalded cream slowly and steadily add the cornmeal while CONSTANTLY stirring.
4. Never stop stirring.
5. When all of the meal is blended with the cream, continue to cook until a thick mush forms, about five minutes.
6. Never stop stirring.
7. Once the mush forms, remove the pan from the double-boiler and stir in the butter and salt. Set aside to cool slightly.
8. Butter an 8 inch souffle dish or casserole (if you use a square one it must be at least 2 deep)
9. Beat the egg yolks until light and smooth and fold them into the mush.
10. Using a clean whire whip (or egg beater), beat the egg whites until they form stiff peaks. Add them to the mush and gently but completely fold them in.
11. Pour the batter into the baking dish and place it in the center of the oven. Bake until puffed and brown, abotu 45 minutes.
12. Serve immediately from the baking dish.
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