Have you ever heard of spoon bread?
In Berea, KY where we used to live the Boone Tavern is famous for their spoon bread, a soft cornbread served and eaten with a spoon. Traditionally, the dish doesn’t have any cheese in it, but I found a version with cheese in an old cookbook of mine.
The Country Gourmet Cookbook calls for Colby, Fontina or Romano. I used Swiss because that’s what I had available and it turned out great. I served it with grilled ham and Spicy Skillet Turnip Greens from Add a Pinch (they were delicious!).
Here’s what you’ll need:
Lightly adapted from the Country Gourmet Cookbook.
- 3 Tbs. butter
- 3 cups milk
- 1/2 cup water
- 1/2 tsp. salt
- 1 1/2 cups cornmeal
- 3 eggs, beaten
- 1 cup grated cheese
- Rinse a 3 quart sauce pan with cold water. This helps prevent scalding.
- To the wet pan, add milk, water and salt.
- Bring to a near boil over medium heat.
- When it's almost boiling, whisk in the cornmeal in a slow stream so it doesn't lump.
- Continue cooking and whisking until it's thick and bubbling, about 5 minutes.
- Remove from heat and stir in butter and eggs. Combine well.
- Fold in cheese.
- Pour into greased 1 1/2 quart casserole dish.
- Bake at 350 degrees for 45 minutes.