spoon bread; spoonbread- A puddinglike bread usually based on cornmeal and baked in a casserole dish. Spoon bread is generally served as a side dish and, in fact, is soft enough that it must be eaten with a spoon or fork.
As compared to eating it with an knife? Anyway. It turned out to be a very soft, very moist cornbread mildly flavored with sweet potato. I expected it to be rather sweet, but instead it was an all-round mildly sweet, tasty comfort food that proved to be a nice side dish (think in the place of rolls or potatoes). But, one day for lunch I ate it topped with some leftover chili and the next day, topped with leftover sauerkraut and peas. Both were delicious. I decided I like it better topped. Jamey is smitten with it all by itself. The kids weren't very impressed. Such is life.
Shotty photos are inevitable with me when it's dark outside at dinnertime.Do you do spoon bread? It intrigues me.
Sweet Potato Spoon Bread (Better Homes and Gardens, November 2011 issue)
4 tbsp. butter
2 medium sweet potatoes, cooked and mashed
2 1/2 cups milk
1 tbsp. thyme
1 tbsp. brown sugar
2 tsp. coarse sea salt (I used 1 1/2 tsp. regular salt)
1/2 tsp. black pepper
1 cup yellow corn meal
4 large eggs, separated
2 tsp. baking powder
In a large saucepan, bring milk, thyme, sugar and salt to a low boil over medium heat. In a slow and steady stream, whisk cornmeal into milk mixture. Cook, stirring constantly for 4-5 minutes until the mixture is think and starts to pull away from the sides (mine pulled away in about 3 minutes, so I stopped and moved on). Remove from heat and cool slightly. Add potatoes, egg yolks, 3 tbsp. of butter and baking soda and mix. In the bowl of your electric mixer, beat the eggs whites on high until soft peaks form. Fold into potato mixture. Spoon into a greased 2 quart baking dish and bake at 400 degrees for 35-40 minutes. (I doubled the recipe, using a 9 x 13 inch pan.) Pin It