Simply Sweet Home

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Monday, February 2, 2009

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: simplysweethome@hotmail.com. For more information, click here.

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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

Ingredients:
1 cup cornmeal
1 tsp. salt
2 cups boiling water
1 cup cold milk
4 eggs
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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Please visit the following sites for more great recipes & other ideas:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by
11th Heaven’s Homemade Haven.
Making A Happy Home Monday is hosted by
As For Me and My House….
Kitchen Tip Tuesdays is hosted by Tammy's Recipes
Make Something Monday is hosted by
Go Graham Go! and Jolly Mom
Tasty Tuesday is hosted by Forever Wherever.

-Jerri


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