Best Southern Spoon Bread By Eula Gibson Recipes

SOUTHERN SPOON BREAD

Steps:

• Heat the milk on top of the stove until hot (do not boil).
• Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes.
• While the cornmeal is cooking separate the eggs into two different bowls. Beat egg yolks and egg whites separately. Make sure you beat whites until stiff.
• Once cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon mix. Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked.

SOUTHERN SPOON BREAD BY EULA GIBSON

Steps:

• Heat 3 cups milk, 1 teaspoon salt and 1 teaspoon sugar to a moderate temperature in a saucepan.
• Add 1 1/4 cups corn meal to the milk.
• Return to heat and cook as mush.
• Beat together 3 eggs, 1 tablespoon baking powder, 2 tablespoons cold water, and 2 tablespoons butter.
• Beat the egg mixture into the mush.
• Pour mixture into casserole dish or pan.
• Bake in 400 F degree oven for 25 - 30 minutes.
• Slice and serve hot with my "Kentucky Whipped Butter".

SOUTHERN SPOON BREAD

Steps:

• Stir together the corn meal, baking powder and salt.
• Pour the beaten eggs and melted butter into a greased casserole dish and stir together.
• Heat the milk in a medium sized saucepan until it starts to boil.
• Sprinkle in the dry ingredients, and stir well; continue cooking and stirring for 2-3 minutes as mixture thickens.
• Mix cornmeal mixture with the butter and eggs in the casserole dish.
• Bake in a preheated 425 degree oven for 25-30 minutes.
• Serve hot from the dish--spoon bread is soft, so use a spoon to serve.