Spoon Bread
Comments: The term bread is not the real good term for this classic from the south of the United States as its texture is more the one of a souffle or a corn meal pudding.
May be is it called spoon bread because of the fact that each guest serves himself directly from the baking dish using a spoon.
In the South, cooks prefere to use white corn meal but yellow corn meal is used in most recipes.
During the colonisation, this bread has taken the place of refined white flour white bread, that was sold at an exorbitant price except for the rich ones.
Preparation time : 10 minutes
Cooling time : 15 minutes
Baking time : 40 to 45 minutes
Servings: 4 to 6
IngredientsPreparation
  • 2 cups [500 mL] yellow corn meal
  • 1 1/2 teaspoons [7.5 mL] salt
  • 2 tablespoons [30 g] butter
  • 2 1/2 cups [625 mL] boiling water
  • 2 eggs, yolks and whites separated
  • 1 teaspoon [5 mL] baking soda
  • 1 1/2 cups [375 mL] buttermilk
  • Butter, to serve
  • Preheat oven to 425°F [220°C].
  • Butter a 6-cup [1.5-L] nice-looking, to go on the table, baking dish.
  • Mix together yellow corn meal and salt into a glass bowl.
  • Add butter then pour in boiling water stirring to get a smooth mixture.
  • Leave to cool slighlty, for approximately 15 minutes, before mixing in egg yolks.
  • Into a small bowl, dissolve baking soda in buttermilk.
  • Pour buttermilk mixture into dough stirring until thin and smooth.
  • Into a clean bowl using an electric beater, beat egg whites until stiff peaks form.
  • Beat a large spoonful beaten egg whites into dough to lighten, then fold in remaining beaten egg whites.
  • Spoon dough into prepared baking dish.
  • Bake bread into preheated oven for approximately 40 to 45 minutes, until set and golden brown.
  • Serve this bread really hot, in the baking dish along with lots of butter, that each guest will leave to melt on his portion.