Kentucky Spoon Bread

We recently read an old story that talked about "spoon bread". The boys wanted to know what spoon bread was, so we started Googling. I assumed it was something like the bread pudding I grew up with. It was close, but not nearly as sweet. It was actually really...milky, eggy, bland. I fixed it by adding some cinnamon and brown sugar and the boys loved it--they nearly ate the entire pan.

Kentucky Spoon Bread
Yields: 8 servings, 197 cals/serving

Ingredients

• 4 cups 2% milk
• 1 cup cornmeal
• 3 tsps. sugar
• 1 tsp. salt
• 1/2 tap. baking powder
• 3 eggs, separated

In a large sauce pan, heat 3 cups milk over medium heat until bubbles form around sides of the pan.

Meanwhile, in a small bowl, combine cornmeal, sugar, salt, and remaining milk until smooth.

Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce; simmer about 5 minutes, stirring constantly.

Remove from heat. Sprinkle baking powder over the cornmeal mixture, add butter, and stir them both in.

In a small bowl, beat egg yolks; stir a small amount of cornmeal mixture.

Return all to the pan and mix well.

In a medium bowl, beat egg whites until stiff peaks form.

Fold egg whites a little bit at a time into the cornmeal mixture until blended well.

Transfer to a greased 9"x9" baking dish.

Bake uncovered at 350° for 40-45 minutes until puffed and golden brown. Serve immediately. *I also added the brown sugar and cinnamon after it was in each bowl.

And now we know what spoon bread is!