Carolina Spoonbread & March's Give-Away Apron

Spoonbread is a moist, cornbread-based dish found in most parts of the Southern United States and although, it is referred to as bread, it more closely resembles the consistency of a pudding or souffle'.  It's thought to be Native American in origin; which makes sense with corn being an essential part of their diets.  The first recipe for spoonbread appeared in a cookbook by Sarah Rutlege in 1847 and it became popular in Southern cooking around the turn of the century as corn meal replaced yeast in many recipes.  An interesting fact is that Berea, Kentucky, honors this dish in their annual Spoonbread Festival held in September.

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!

I used a white, fine ground corn meal, but yellow works just as well and I am lucky to have found a friend who provides me with fresh eggs!  At Kelly's Memorial Service, the friend who requested this recipe, made the most wonderful black-eyed peas and collards and I can just imagine a heaping spoonful of this Spoonbread with her recipes.  However, I made a pot of my Tuscan Bean & Kale Soup to accompany it because Friday was rainy with a slight chill and soup just sounded so good.

Carolina Spoonbread
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!

 On Thursday, I finally picked up my sewing machine--it's like brand new.  The Apron for March proudly shows off the Green; I wanted fabrics that would not only give a feeling of Spring not to far behind, but in honor of St. Patrick's Day:-D

The rules on the same...comment on a post and your name is entered for the drawing at the end of the month.  May you have the Luck of the Irish!