quick spoon bread
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.
prep time
20 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups cornbread mix (i use aunt jemimah buttermilk mix)
- 1/2 cup sugar
- 1 1/2 cups milk, heated to scalding
- 2 - eggs, separated
- 2 tablespoons melted butter
How To Make quick spoon bread
-
Step 1Preheat oven to 350 degrees. Grease a round 2-quart casserole dish.
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Step 2Stir 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.
-
Step 3Let 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.
-
Step 4Bake for 45 minutes with a pan of hot water next to the casserole dish. Serve with a large spoon, as indicated by the name.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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