Southern Spoon Bread By Eula Gibson Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with 2 tablespoons of the butter.
• Combine the milk, water, salt and the remaining 4 tablespoons butter in a medium saucepot; bring to a boil. Add the cornmeal in a steady stream while whisking rapidly. Continue stirring until the mixture returns to a simmer. Reduce the heat and simmer, stirring occasionally, until the mixture is very thick, 6 to 10 minutes. Remove the pot from the heat, stir in the cheese and add hot sauce to taste.
• Crack the eggs into a small bowl and beat with a whisk. Add 1 cup of the hot cornmeal mixture to the eggs and whisk together to warm the eggs and prevent them from curdling when added to the pot. Continue adding spoonfuls of the hot cornmeal mixture to the bowl of eggs until it's warm to the touch; then whisk the egg mixture back into the pot. Stir in the chopped chives.
• Transfer the cornmeal mixture to the prepared baking dish. Place in the oven for 30 to 40 minutes; or until puffed and lightly browned. Cool slightly before garnishing with chives and serving. This may also be baked in advance and reheated before serving.

Steps:

• In a bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon.

Steps:

• Heat 3 cups milk, 1 teaspoon salt and 1 teaspoon sugar to a moderate temperature in a saucepan.
• Add 1 1/4 cups corn meal to the milk.
• Return to heat and cook as mush.
• Beat together 3 eggs, 1 tablespoon baking powder, 2 tablespoons cold water, and 2 tablespoons butter.
• Beat the egg mixture into the mush.
• Pour mixture into casserole dish or pan.
• Bake in 400 F degree oven for 25 - 30 minutes.
• Slice and serve hot with my "Kentucky Whipped Butter".

Steps:

• Stir cornmeal into rapidly boiling milk. Cook until very thick, stirring constantly.
• Remove from fire, add butter, and let cool.
• Add the well-beaten eggs, salt, and baking powder.
• Beat the mixture until smooth.
• Pour into a well-greased casserole dish.
• Bake at 375 degrees for 45 minutes.

Steps:

• Stir together the corn meal, baking powder and salt.
• Pour the beaten eggs and melted butter into a greased casserole dish and stir together.
• Heat the milk in a medium sized saucepan until it starts to boil.
• Sprinkle in the dry ingredients, and stir well; continue cooking and stirring for 2-3 minutes as mixture thickens.
• Mix cornmeal mixture with the butter and eggs in the casserole dish.
• Bake in a preheated 425 degree oven for 25-30 minutes.
• Serve hot from the dish--spoon bread is soft, so use a spoon to serve.

Steps:

• Preheat oven to 375 degrees.
• Oil a 1-3/4 quart baking dish.
• Combine cornmeal and salt in a medium saucepan.
• Gradually stir in milk, making a smooth mixture.
• Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
• Remove from heat.
• Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
• Mix well.
• In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
• Fold into cornmeal mixture, gently but thoroughly.
• Spoon mixture into prepared pan.
• Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
• Serve right away.

Steps:

• Preheat oven to 350F and butter an 8" baking dish.
• Sift corn meal and mix with boiling water, stirring until smooth and free from lumps.
• Add salt, butter and milk.
• Separate eggs; beat whites until light, yolks until light.
• Add eggs to batter.
• Pour batter in prepared dish and bake 45 minutes.
• This dish should be served in the same dish as it is baked inches.