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Masticating with Nancy Pierce
Spooning My Way to Gourmet Heaven!
by Nancy Pierce, Our Town Staff
When the weather's cold and you've just finished an exhausting journey to the limits of your pain and pleasure threshold, nothing fills the tummy better than a good old fashioned Spoon Bread.
Originally created as a way to stretch leftovers into a meal, Spoon Bread is the ultimate comfort food. And even better yet, once you master the basic recipe, you can add to it whatever you please, making it both personal AND delicious!
I like to add raisins and candied walnuts to mine (spnkr384, LOL!), but the spoon bread is great even as a side to a nice Sunday roast.
So clean up the mess on your living room tarp, and spoon up a serving of fun!
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Nancy's Spoon Bread
- 3/4 cup cornmeal, stone or water ground, if possible
- 1 teaspoon salt
- 1 cup boiling water
- 3 tablespoons melted butter
- 2 large eggs
- 1 cup milk
- 2 teaspoons baking powder
Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a separate bowl, beat eggs until thicken and pale in color. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend. Turn into a generously greased 8-inch square glass baking dish. Bake at 350° for about 30 minutes, until firm. Serve with plenty of butter.
