Spoonbread : A little bit corn bread, a little bit bread pudding!

The best way to describe spoonbread is "the perfect combination between cornbread and savory bread pudding".  It's like an extra moist cornbread that you eat with a spoon, hence the name, I guess.  It's a staple side dish in the south.

I first had spoonbread, while living in the South for grad school.  I was reintroduced to it again last summer while visiting my aunt in North Carolina.  Since then, I've been looking for a great recipe, and I think I've finally found one!  It's from Boone Tavern, Kentucky.

Spoonbread Recipe

2 tbsp. unsalted butter (plus some to grease the casserole dish)
3 cups milk
1¼ cups finely ground white cornmeal
1 3/4 tsp. baking powder
1 tsp. fine salt
3 eggs, well beaten

Grease a casserole dish with softened butter.  (We used a 9 inch corning wear casserole). 

In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.  (I emptied into a bowl and put the bowl in the freezer because I was short on time).

Heat oven to 375°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.  (This is VERY important, so make sure you whip it for the whole 15 minutes).

Pour cornmeal batter into the prepared casserole dish and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Serve immediately.

We made grilled chuck-eye steaks with McCormick Montreal Steak Seasoning and blanched green beans to complete a delicious dinner!  Let's be real, any meal with spoon bread as a centerpiece is particularly delicious!!