I had some extra corn grits left over from making polenta the other night, so I whipped up a batch of some good old-fashioned spoon bread and let it bake while I was working late from my home office. It turned out light, fluffy and was incredibly delicious, especially serving it up hot right out of the oven dripping with butter. Here's the recipe I used:
Good Old-Fashioned Spoon Bread
Ingredients:
- 3/4 cup cornmeal
- 1 teaspoon sea salt
- 1 cup boiling water
- 3 tablespoons melted butter
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
Combine cornmeal and sea salt in a mixing bowl. Stirring constantly, gradually add the boiling water, and keeping smooth, stir in the melted butter. In a small mixing bowl, beat eggs until pale in color and thick. Add the milk and beat to combine. Add the milk and egg mixture to the cornmeal mixture along with the baking powder. With an electric hand-held mixer or whisk beat to blend thoroughly. Turn the mixture into a generously greased 8-inch square glass baking dish or 1-1/2-quart round or oval casserole or oven proof bowl. Bake at 350° for 30 to 35 minutes, until it is set and lightly browned. Serve the spoon bread hot, with plenty of real butter. Serves 4 to 6. Gluten-Free!
Cook Around the Block Tip:
Let's say you are somewhere without access to measuring cups for some reason, like backpacking with limited cooking equipment, but you have measuring spoons or a tablespoon or teaspoon-size eating utensil. Here are the cooking measurement equivalents for following a recipe calling for cup-size portions of ingredients. Print this out, laminate it and store it in your travel gear or with your camping supplies:
- 16 tablespoons = 1 cup
- 12 tablespoons = 3/4 cup
- 10 tablespoons + 2 teaspoons = 2/3 cup
- 8 tablespoons = 1/2 cup
- 6 tablespoons = 3/8 cup
- 5 tablespoons + 1 teaspoon = 1/3 cup
- 4 tablespoons = 1/4 cup
- 2 tablespoons = 1/8 cup
- 2 tablespoons + 2 teaspoons = 1/6 cup
- 1 tablespoon = 1/16 cup
- 2 cups = 1 pint
- 2 pints = 1 quart
- 3 teaspoons = 1 tablespoon
- 48 teaspoons = 1 cup
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Um, yeah! Delish!!! I made this as a special treat for dinner when Dirk came home from work today, and it's a new favorite. So good, Dirk is asking if we can have it twice a week! It comes out of the oven like a custard, which I love, and we schemed up ideas over our meal for turning this in to a breakfast casserole as well, with sausage, jalapenos and shredded cheddar cheese on top. Thanks for sharing your cooking endeavors with us; we're learning all new favorites thanks to you! XO
ReplyDeleteI had a feeling you and of course Dirk would LOVVVE spoon bread! And you two are such a creative-in-the-kitchen duo that I imagine you will concoct an awarding winning dessert spoon bread recipe, too! We're reheating our spoon bread to enjoy with organic, vegetarian chili tonight. Perfect comfort food for a damp, cool autumn evening.
ReplyDeleteI was just about ready to wash an empty bottle of Savory when my eye caught sight of a recipe on the side of the label for Savory Southern Spoon Bread. Ingredients include sugar and savory (herb). For my recipe you would add 1 tablespoon sugar and 1/8 - 1/4 teaspoon savory.
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