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Memories I
Kathleen Denis
Buy This at Allposters.com
La Belle Cuisine
Buttermilk
Spoon Bread
Mrs. A. G. (“Miss Susie”) Rankin, Sr.
of Marengo County,
Alabama
The Grassroots Cookbook
by Jean Anderson, 1992, Doubleday
 
Makes 6
servings
“Spoon
bread is actually a sort of corn-meal soufflé – certainly this one is
because it comes from the oven puffy, moist and fragile. This recipe must
be
made with stone-ground meal. (Miss Susie prefers the white meal), which
has
a floury texture. The more granular meal is too heavy to make a good
spoon
bread and the mixture will sink to the bottom of the baking dish.
The way to
eat Spoon Bread is straight from the oven, with a fat chunk of
butter tucked
into each portion so that it sends golden rivulets
throughout. Made as it is
with buttermilk and soda, this particular Spoon
Bread has unusually fine
texture and a slightly tart flavor.”
2
cups stone-ground corn meal
1
tablespoon sugar
1
teaspoon salt
1/8
teaspoon pepper
2
1/2 cups boiling water
1/4
cup butter
2
eggs, separated
1
teaspoon baking soda
1
1/2 cups buttermilk
1. Combine the corn meal, sugar, salt and pepper. In a large heatproof
bowl, combine the boiling water and butter. As soon as the butter is
melted, gradually add the corn-meal mixture, beating all the while until
no lumps remain. A whisk is the best implement to use. Cover and let
cool
to room temperature.
2. Beat in the egg yolks. Stir the baking soda into the buttermilk and
when it begins to froth a bit, mix into the corn-meal mixture.
3. Whip the egg whites to soft
peaks, then fold in lightly but thoroughly. Spoon batter into a buttered 2
1/2-quart soufflé dish, then bake in a moderately hot oven (375 degrees F.)
about 45 to 50 minutes or until
puffed and lightly browned. Rush to the
table and serve.
More Southern Favorites:
Southern Biscuit Muffins
Southern
Buttermilk Biscuits
with 5 Variations
Southern Corn
Sticks
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