Spoon bread.
After 2 days subsisting on ginger ale and saltines, I made a foray into the kitchen today (and not just to clean the glasses off the counter). It’s cold outside, and my whole body wants something warm and comforting. But it needs to be simple, since I’m not sure I’ll be awake long enough to make anything complicated.
I pondered oatmeal, and grits, and rice, before settling on one of my mother’s recipes–spoon bread. It’s a corn meal pudding souffle type thing–but very simple.
- 4 T butter
- 1 c corn meal
- 1 tsp salt
- 2 c boiling water
- 1 c milk
- 4 eggs
Preheat oven to 425. Place butter in heavy square glass pan or casserole and put in oven to melt.
Mix corn meal and salt in sturdy bowl. Add boiling water and beat until smooth. Sit aside for a few minutes.
Add the milk to corn meal and water mix, combine. Add the eggs, one at a time. Then remove the pan from the oven and pour the majority of the melted butter into the corn meal mixture. Stir until combined.
Pour the batter into the greased pan and bake for 30-35 minutes, until the top is browned and the middle is mostly solid.
Serve hot, needs little garnish. It’s kind of like grits. Or pudding. Or pudding grits.