Recipe of the Week: Spoon Bread
Just a reminder: If you'd like to submit a dessert for my February edition of Sweet Thursday, you have until this week to do that. You can send your stuff to: firstname.lastname@example.org. For more information, click here.
This week I decided to share one of my new recipes. I tried this for the first time a couple of weeks ago, and I wasn't exactly sure how it would turn out or how it would go over with my husband. I'm pleased to report that he liked it, even though I cooked it a little longer than I was supposed to! It's supposed to be mushy, kind of like oatmeal or pudding, but mine was a little more solid than that. Still tasted pretty good though!
I actually tasted this for the first time when the singing group that I was in, in high school, went to Virginia. We ate at this really nice Revolutionary period resturant, and I swear it was the best meal I've ever eaten! We had fried chicken, mixed vegetables, mashed potatoes, corn on the cob, biscuits & rolls, and of course spoon bread. (And I think we had ice cream for dessert.) Anyway, I'm sorry to say that I don't know the name of the place, but it was fabulous!
I think I liked the chicken and mashed potatoes the best, but I was also rather impressed with the Spoon Bread; I'd never had it before, and I never would have thought I'd eat something like that, but since they put it in front of me, I tried it out. I think theirs was a little better than the stuff I made, but mine was good too, if I do say so myself! Hope you enjoy it!
Recipe for Spoon Bread
1 cup cornmeal
1 tsp. salt
2 cups boiling water
1 cup cold milk
5 tbsp. butter or margarine, melted
Directions: Preheat oven to 425. Combine cornmeal and salt in a bowl and stir in boiling water until smooth. Let mixture stand for several minutes. Stir in milk. Add the eggs one at a time, beating well after each egg is added. Stir in melted butter. Pour batter into a 2 1/2 quart baking dish and cook for 25-30 minutes. Serve while still warm with LOTS of extra butter.
Tips & Suggestions:
-Be sure that you serve this with plenty of butter. It makes a HUGE difference in the taste.
-I've also heard of people serving this in a bowl and pouring a little extra milk over it. Could be good, if you're an old fashioned kind of person...then again, it's already an old fashioned recipe to begin with, isn't it?
-My husband said that this reminded him of grits, and so I thought that this would be great to serve as a breakfast food. You could serve it with bacon & eggs. Or you could serve it by itself, as you would with grits or oatmeal. And I think it would be great with butter and sugar on top! Maybe a little cinnamon too!
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