Sweet and Savory Saturday – Spoon Bread

Spoon Bread is a southern favorite.

I was first introduced to the concept of spoon bread when we took a family vacation to Williamsburg, Virginia.  We ate at Christiana Campbell’s Tavern, which is known for its delicious spoon bread.  Spoon bread is a type of corn bread that has a pudding-like consistency.  As the name depicts, spoon bread is typically eaten with a spoon.  Traditionally, spoon bread is served with butter and contains no sugar.  Over the years, makers of this dish have imparted their own variations on the recipe and so ingredients running the gamut from bacon to fresh fruit have found their way into its creation.  When I returned home from our trip, I decided to attempt to put my own signature on this dish.  I chose to make it a bit on the sweet side and added sugar.  Here is the recipe for my version of this southern favorite:

Spoon Bread Sweetness - Serves 6

Ingredients

1 1/2 cups fat-free evaporated milk

1/2 cup water

1/2 cup egg whites

3 TBS transfat free margarine

1 cup corn meal

1/3 cup all-purpose flour

1/4 cup organic sugar

2 tsp baking powder

1/2 tsp salt

Preparation

Preheat oven to 375 degrees Fahrenheit.  Spray 6 ramekin bowls (about 8 ounce capacity each) with nonstick cooking spray.  Set aside.  Combine corn meal, flour, sugar, baking powder, and salt in a medium mixing bowl.  Set aside.  Melt margarine and set aside. Mix milk and water in a medium sauce pan and bring to a boil.  Remove from heat and pour milk mixture into corn meal mix.  Whisk until combined.  Add melted butter and whisk until combined.  Let mixture cool slightly (about 2-3 minutes).  Add egg whites and whisk until well blended (some small lumps may still be present).  Fill ramekins about 2/3 full with batter.  Cook in oven for 15-17 minutes or until tops are golden brown and spoon bread is “springy” to the touch.  Serve immediately with margarine or maple syrup.

Do you like spoon bread made with or without sugar?  Share with us, we want to know!

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