Kentucky Spoon Bread
This traditional Kentucky comfort food recipe yields a type of corn bread so tender and moist, you'll need a spoon to serve it.
- 3 cups milk
- 1 1/4 cup cornmeal (Use water ground if you can find it)
- 1 tsp salt
- 1 3/4 tsp baking powder
- 3 eggs, whites and yolks separated
- 2 tbs butter
- Preheat oven to 350 F and lightly grease a 2 1/2 quart baking dish. Separate the yolks and whites.
- Heat 2 cups milk over medium heat just until bubbles start forming around the edge of the pan. We're only looking to scald the milk, not really boil.
- Meanwhile, combine cornmeal, salt, and remaining 1 cup of milk. Whisk until smooth, then slowly add this cornmeal mixture to the hot milk. Cook and let come to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
- Remove from heat then add the baking powder and butter, stirring to combine.
- In the bowl with the egg yolks, stir in 1 to 2 tbs of the hot cornmeal mixture. Tempering the yolks like this prevents them from cooking. Return the yolk mixture to the rest of the hot corn meal.
- Beat the egg whites until stiff peans form, then fold about 1/3 of the whites into the cornmeal mix. Once incorporated, fold in the rest until blended.
- Transfer mix to the prepared baking dish and bake until puffed and golden brown, about 40 to 45 minutes. Serve warm.
To change things up, stir in some green onions, corn kernels, or even peppers before folding in the egg whites.
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