EASY SPOON BREAD

Spoon bread is a delightful Southern dish that combines the best elements of cornbread and soufflé. Its creamy, custard-like texture and rich flavor make it a standout side dish or even a main course. This recipe is not only delicious but also incredibly easy to make, requiring just a few simple ingredients and minimal prep time.

Why You’ll Love This Recipe:

• Quick and easy to prepare, perfect for busy weeknights or last-minute gatherings.
• Versatile dish that can be served as a side or a main course.
• Creamy texture and rich flavor that will please even the pickiest eaters.
• Adaptable recipe that can be customized with your favorite ingredients or flavors.

Ingredients:

• 1/4 cup butter
• 2 cups milk
• 1 cup cornmeal
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons sugar (optional)

Kitchen Equipment Needed:

• Casserole dish
• Saucepan
• Whisk
• Mixing spoon

Directions:

1. Preheat your oven to 375°F (190°C). Place the butter in a 1 1/2-quart casserole dish and put it in the oven to melt while you prepare the other ingredients.
2. In a large saucepan, heat the milk over medium heat until it is hot but not boiling. You should see fine bubbles forming around the edges of the pan.
3. Slowly add the cornmeal to the hot milk, stirring constantly to prevent lumps from forming. Cook for 1-2 minutes, or until the mixture thickens slightly.
4. In a small bowl, whisk a few tablespoons of the hot cornmeal mixture into the beaten eggs to temper them. This will prevent the eggs from scrambling when you add them to the hot mixture.
5. Add the tempered eggs, salt, baking powder, and sugar (if using) to the cornmeal mixture, stirring until well combined.
6. Carefully pour the batter into the hot casserole dish with the melted butter. Bake for 35-40 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
7. Serve the spoon bread hot, spooning it out of the casserole dish like a soufflé.

Tips and Variations:

• For a savory twist, add shredded cheese, chopped green chilies, or cooked bacon to the batter before baking.
• Spoon bread can be made ahead of time and reheated in the oven or microwave before serving.
• Experiment with different types of cornmeal for varying textures and flavors.

Storing Leftovers:

• Spoon bread can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Food and Drink Pairings:

• Serve spoon bread as a side dish with roasted chicken, pork chops, or barbecue ribs.
• Pair with a salad or steamed vegetables for a complete meal.

Frequently Asked Questions:

• Can I freeze spoon bread? Yes, spoon bread can be frozen. Wrap it tightly in plastic wrap and foil before freezing. To reheat, thaw in the refrigerator overnight and bake in a preheated oven until heated through.

Call to Action:

• Try this easy spoon bread recipe for a delicious and comforting side dish that will delight your taste buds!