Spoonbread: an American comforter
January 14th, 2008
OK, it is two days later and there was, of course, some spoonbread left over. Today I made a chicken gravy with some stock made from trimmings, heated in it some slices of leftover roast chicken and served it over slices of the spoonbread heated over very low heat in a bit of butter. It was really good! Not that much like grilled or fried polenta. Lighter, fluffier. Not at all lacking in great taste and it had a very pleasant texture. Some linginberry jam from Ikea took the place of cranberry sauce.
I wonder why no one seems to make spoonbread any more? Even I, known for digging out dishes whose day is long past, haven’t made it in more than a decade. It’s so creamy, warm, smooth and it loves butter or sauces.
I made this one just a few minutes ago. This is the quick and easy version, and it isn’t as luxurious as the more complicated version. It is, however, ready in less than 30 minutes from the thought.
Preheat the oven to 200°C or 400°F. Put a 1 quart/liter baking dish in to warm.
1 egg
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon soda
1-1/2 cups of buttermilk, or if you are an expat, 6 tablespoons of buttermilk powder and 1-1/2 cups skim milk
1 tablespoon of butter melted in a heated 1 quart/1 liter baking dish
Using a whisk, beat the egg in a bowl. Add the rest of the ingredients and mix them thoroughly. Carefully scrape all of the batter into the pre-heated baking dish and cook for 20-25 minutes or until it is just set.
Spoon out servings topped with melting butter.
I actually ate my piece with chili, but those photos were even worse than these. The camera focuses on everything but the bread.
Entry Filed under: economical, bread, expat, easy, baking
16 Comments Add your own
1. Annika | January 15th, 2008 at 12:25 am
So what is that exactly? Food, bread, dessert..? Some kind of American polenta?
2. admin | January 15th, 2008 at 10:03 am
Bread, soft, creamy hot bread.
3. eg | January 15th, 2008 at 2:27 pm
Some of us just let the Evans Farm Inn take care of that for us but now that they’re gone, no more spoonbread.
4. admin | January 15th, 2008 at 7:31 pm
Some of us learned to cook with our mommas and could easily make our own, right?
5. Cyn | January 16th, 2008 at 1:59 pm
That look yummy!
Looking forward to seeing you on Saturday! Should be a ton of fun!
Cyn
6. eg | January 16th, 2008 at 2:17 pm
Some of us are crippled and also on diets.
7. qualcosa di bello | January 16th, 2008 at 3:36 pm
would you believe that here, in the US south, i rarely see this?? last time was in my own kitchen…an ultimate comfort food indeed!
8. Cherrye | January 16th, 2008 at 4:36 pm
I have never seen this before…maybe it isnt’ in the southern US much! It looks great, though. Maybe if my dinner goes well tonight I will try it! :-)
9. admin | January 16th, 2008 at 4:36 pm
QB, the longer version was something I used to make when we had foreign visitors, just completely American. It fascinated them.
eg, diet aside, this is a lot easier than most of the things you make, plus it’s full of milk.
Cyn, I don’t think it would travel well, even a couple of hours.
10. admin | January 16th, 2008 at 4:39 pm
Cherrye, if you don’t have buttermilk powder, add a bit of vinegar to fresh milk.
11. Meg | January 16th, 2008 at 9:50 pm
I don’t think I’ve heard of spoonbread. Is it a Yankee answer to cornbread? Or is it properly Southern? It looks great.
12. admin | January 16th, 2008 at 11:43 pm
Very deeply southern, I assure you. New England corn bread is firm. Only NE brown bread is moist and hot.
13. Maryann | January 17th, 2008 at 2:59 am
I always come across recipes for spoonbread and have yet to try it. It looks perfect for our wintry days in the northeast :)
14. Jill | January 17th, 2008 at 5:19 pm
Yum! Thanks for the idea…
I know this has been answered, but a few more ideas for buttermilk substitutions;
buttermilk (1 cup)-
1 cup plain yogurt or
1 Tbs. white vinegar or lemon juice and enough milk to equal 1 cup; let stand for a few minutes
Jill
15. admin | January 17th, 2008 at 5:50 pm
Thanks, Jill. I knew about souring the milk from my mother. I never thought about yogurt. I know it’s the acid you need, so why not?
OK everybody, make it already! It’s delish.
16. jessica | January 18th, 2008 at 10:26 pm
im reading \\
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