Quick Spoon Bread
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|2 c||cornbread mix (i use aunt jemimah buttermilk mix)|
|1 1/2 c||milk, heated to scalding|
|2 Tbsp||melted butter|
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
This bread is served with a large spoon. Southern cooks will probably already know about spoon bread. For anyone who doesn't, spoon bread is really good for soaking up meat juices, gravies, sauces, and the vinegar barbecue sauce they call "soptchkin" in the Carolinas.
Preheat oven to 350 degrees. Grease a round 2-quart casserole dish.
Stir together cornbread mix and sugar. Heat milk to scalding. Beat egg yolks well. Stir milk quickly into cornbread mix, then quickly stir in beaten egg yolks and melted butter.
Let mixture cool slightly while you beat the egg whites to a soft, foamy, thick mixture, but not as stiff as for meringue. Fold egg whites into cornbread mixture.
Bake for 45 minutes with a pan of hot water next to the casserole dish. Serve with a large spoon, as indicated by the name.