• Corn is a truly American commodity, and has been found in pre-Ice Age North American fossils. In the early colonies like Plymouth and Jamestown, corn was the key to survival. While colonists originally ate corn out of necessity, it later became the food of choice in most Colonial recipes and meals because of its vast versatility.
  • Holiday Spoon Bread made with corn meal is a traditional Thanksgiving side dish. Its pudding-like consistency will make it a favorite with the entire family. This was always the recipe our boys would ask us to make for school Thanksgiving celebrations; it was always a big hit.

Ingredients

  • 2/3 cup yellow cornmeal
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 Tablespoons softened butter
  • 2 teaspoons baking powder
  • 3 eggs, separated
  • Maple Syrup, for serving (optional)
3 (Rated by 1 moms)
PREP TIME 20 Min READY IN 55 Min
COOK TIME 35 Min SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
TYPE OF DISH Casserole
SEASON/OCCASION Thanksgiving
COOKING METHOD Oven
CUISINE American
DIETARY NOTES Vegetarian, Comfort Food, Blogger

Preparation

  1. Preheat oven to 350°F.
  2. Heat milk in a saucepan over medium heat being careful not to boil.
  3. Mix together cornmeal, sugar, and salt and slowly stir into heated milk. Continue stirring over low heat.
  4. Add butter to the mixture and stir. Remove from heat and allow to cool.
  5. In a separate bowl, beat egg whites to soft peaks and set aside.
  6. Stir egg yolks which have been lightly beaten and baking powder into the cornmeal mixture.
  7. Then gently fold egg whites into cornmeal batter. Stir lightly so as not to deflate the egg whites.
  8. Pour mixture into a greased 1½ quart baking dish. Bake for 30 to 35 minutes, until the top is golden.
  9. Serve immediately with a drizzle of maple syrup if desired.

Rating

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