Granny's Spoon Bread

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware are capable of producing an amazing array of delicious, home cooked meals. We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends.

A cross between a souffle and cornbread is spoon bread. Meaning, your bread will rise very high while in the oven, much like a souffle but once removed from the oven, it quickly settles back down. It is named "spoon bread" because one usually serves it with a spoon rather than with a fork or spatula. This dish serves as a great substitute for rice or potatoes.

- 2 cups whole milk

- ½ cup cornmeal

- 1 teaspoon salt

- 2 tablespoons melted butter

- 2 eggs, separated

- ½ teaspoon baking powder

A) Set oven to 400 degrees to preheat. Use a deep (preferably 12-inch) cast-iron skillet, grease it well, and place it in the scalding oven.

B) Make sure to heat the milk until it simmers in a 3-quart saucepan. With consistent stirring, slowly and gradually add the cornmeal and salt to the hot milk. You may stop stirring once the milk becomes stiff and all of the cornmeal has absorbed. Next, add the melted butter, blend well and remove it from the heat source.

C) In a separate bowl, beat the egg yolks and baking powder until thoroughly blended. (Results are best when an electric mixer is used)

D) Now blend the egg mixture into the cornmeal batter and set aside once completed.

E) Beat the egg whites, in a separate mixing bowl, until they become stiff. Carefully fold the egg whites into the batter (use a large serving spoon to do so).

F) Take your preheated 12-inch cast-iron skillet and pour you batter into it. Place it into the oven and let it bake for about 35 minutes. You will know your bread is complete when it turns a light golden brown and is firm to the touch.

Calories 90; Fat 5g; Cholesterol 55mg; Sodium 287 mg; Carbohydrate 8g; Protein 4g.

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Granny’s Spoon Bread