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This is our take on a traditional Southern side dish that is, sadly, made by far too few people nowadays. 1/2 c yellow cornmeal 1 c cold water 1/2 tsp salt 1 tsp garlic powder 2 tsp cayenne-based hot sauce (e.g. Texas Pete or Frank's Red Hot) or 3/4 Tbsp Homestead Basic Thai Chile Paste 1/2 c milk 2 eggs 1 Tbsp vegetable oil Preheat toaster oven to 400 degrees F, with an ungreased 5" x 9" (1.5 quart) glass deep loaf dish inside it. Preheating the dish is very important; if the dish is preheated, the batter will sear when it is poured into the dish, forming a crust. If you pour the batter into a cold dish and then cook it you will have a mess. In a small bowl, whisk together milk, egg, and vegetable oil until blended thoroughly. Set aside. Pour water in a small saucepan, and add cornmeal, salt, garlic powder, and hot sauce. Mix thoroughly, and cook over medium heat, with constant whisking, until properly thickened. The mush is thick enough when the whisk leaves permanent trails. Remove from heat. Stir milk mixture into mush and mix thoroughly with a spoon. Pour into heated dish and bake at 400 degrees F for 40 minutes. This recipe makes about four servings. If you want to double the recipe, use your oven and a 9" x 9" casserole dish. If desired, you can "fancy up" your spoon bread by mixing things into the batter before pouring it into the dish; Homestead Collective favorites are kernels of corn, diced jalapeno peppers, and shredded cheese. This recipe was added: 16 December 2003 |