Oil or butter or oil spray
-for the pan
3 c Milk; (lowfat OK)
1 c White or yellow cornmeal
1 ts Salt
(a little less if adding
-cheese)
1/4 ts Black pepper
1 c Minced scallions; (about 1
-bunch)
Red pepper flakes to taste;
-(optional)
4 Eggs
1/3 c Sharp or mild grated cheese;
-optional
(parmesan or cheddar or
-jack)
Optional
Preparation time: 40 minutes (10 minutes of work) Yield: 4 main-dish
servings (6 side-dish servings)
With its origins in the Deep South of the United States, Spoon Bread is a
soft, custardy corn bread that can literally be eaten with a spoon. Some
recipes call for separating the eggs, beating the whites until stiff, and
then folding everything together, much as you would a souffle. This quick
version skips all those steps, but the results are just as light.
* Serve Spoon Bread plain or with a spoonful of Summer Fruit Salsa on the
side.
1) Preheat oven to 400 degrees F. Lightly grease or generously spray an 8 X
8-inch baking pan.
2) Pour the milk into a medium-sized saucepan, and place it over medium
heat until it just reaches the boiling point. Turn the heat down, and whisk
constantly as you sprinkle in the cornmeal. Cook, whisking, for 5 minutes
over low heat, stirring constantly. Remove from heat, and stir in the salt,
black pepper, scallions, and red pepper flakes, if desired.
3) Beat the eggs well, and stir them into the cornmeal mixture, along with
the optional cheese (or not). Mix well, then transfer the batter to the
prepared pan.
4) Bake for 30 minutes, or until firm in the center. Cut into squares, and
serve hot or warm.
Yields
1 servings