Southern Spoon Bread By Eula Gibson Recipes

OLD-FASHIONED SOUTHERN SPOON BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease an 8-inch-square baking dish or 1 1/2-quart casserole.
• Combine the cornmeal and salt in a mixing bowl.
• Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.
• Whisk the milk into the cornmeal mixture.
• In a small bowl, beat the eggs thoroughly.
• Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.
• Turn the batter into the prepared baking dish.
• Bake for about 35 minutes or until set and lightly browned.
• Serve the spoon bread hot with plenty of butter.

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.