Spoon Bread a La Scharf Family |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This recipe was handed down by my grandfather and then my father. However, all the quantities are a little bit of this and a pinch of that. Have done my best to do it justice by measuring out the ingredients. I hope it comes out all right! I am sure it can be made with low-fat ingredients and it won't affect the taste, too much. Ingredients:
3 large onions, in 1/2-inch slices |
6 tablespoons butter |
1 cup yellow cornmeal |
1 cup cream-style cottage cheese |
1 cup sour cream |
3 eggs |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon fresh fresh coarse ground black pepper |
1 teaspoon sugar |
cottage cheese, garnish |
sour cream, garnish |
sugar, garnish |
Directions:
1. Heat oven to 375°F.
2. Butter a 2 quart baking dish.
3. Add 4 Tablespoons of butter to large sauté pan add onions. Sauté for about 15 minutes until golden, not too brown.
4. In a large bowl add cornmeal and moisten with hot water until all the meal is moist but not too wet.
5. In a smaller bowl beat the eggs together then add to cornmeal.
6. Add the sautéed onions with butter, sour cream, cottage cheese, salt, pepper and sugar.
7. Combine all those ingredients together. Mix well. If it still looks dry add the rest of butter or some extra sour cream.
8. Put it into a buttered & covered baking dish and bake for 45 minutes; remove cover and brown on top, about 10-15 minutes.
9. Watch it so it does not burn.
10. Spoon bread will be brown and crusty on the outside and soft creamy inside.
11. Serve with sugar, sour cream & cottage cheese or savory with more black pepper and if desired more salt.
12. ENJOY!
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