Spoonbread is a classic southern dish which I’m told was adapted from Indian porridge, or Suppawn. The main trick to spoonbread is to get the milk very hot, or scalding, being careful not to boil it.
Spoonbread, from Boone Tavern, on Berea College’s Campus
3 cups milk
1 ¼ cups Mt. Folly Farm Hickory King Cornmeal
2 tbsp. melted butter
1 ½ tsp. baking powder
1 tsp. salt
Stir cornmeal into rapidly boiling milk. Cook until very thick, stirring constantly, and turn down the heat to prevent boiling. Remove from burner and allow to cool. The mixture will be cold and very stiff.
Add well-beaten eggs, melted butter, baking powder and salt. Beat with mixer 15 minutes. Pour into well-greased casserole dish.
Bake 30 minutes at 375 degrees.