I was actually asked by a dear friend to share this recipe for spoonbread, which takes advantage of products grown and/or raised here in North Carolina--corn meal and eggs!
Tuscan Bean & Kale Soup to accompany it because Friday was rainy with a slight chill and soup just sounded so good.
4 cups milk
1 1/4 cups fine-ground white or yellow cornmeal
Place the milk in a 2 quart sauce pan and bring it to a low boil. While pouring the cornmeal into the milk, whisk to combine to avoid lumps.
Cook one minute more, then remove from the heat. Transfer the corn meal mush to the bowl of a stand mixer to cool--about 30 minutes. Meanwhile, with soften butter (about 1 T) grease a baking dish. I used a dish that had a "bigger" baking surface so the spoonbread would bake faster, but actually you should a 6-cup souffle' dish to get the proper texture!
3T butter, melted
3 large eggs, lightly beaten
1 T granulated sugar
1 tsp. baking powder
1 tsp. fine sea salt
Use the paddle attachment and start mixing the corn meal mush. Then, stop the mixer and add the remaining ingredients. Start on low, just until combined, then turn the mixer up to medium speed and beat the mixture for 15 minutes.
Use a rubber spatula to transfer the spoonbread to the buttered dish and smooth the top. Bake for 60-75 minutes, until puffed and golden brown. (In the dish I used, it baked for 45 minutes.)
To serve, spoon a helping onto your plate. I placed mine in a soup bowl, then, ladled the Tuscan Bean & Kale soup over it. I also sprinkled the top with Parmesan Cheese--Enjoy!
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