Serves 4
The Southern classic spoonbread is closer to a savory pudding than a bread. It falls somewhere between cornbread and Yorkshire pudding and makes a fantastic addition to any brunch.
Butter (for the dish) | |
---|---|
1 | tablespoon butter |
2 | thin slices baked ham, finely chopped |
3 | scallions, chopped |
1 | cup milk |
⅓ | cup yellow cornmeal |
Pinch of crushed red pepper | |
2 | eggs, beaten |
Salt and black pepper, to taste |
1. Set the oven at 400 degrees. Butter a
1-quart baking dish.
2. In a large skillet over medium high heat, melt the 1 tablespoon butter. Add the ham and cook, stirring often, for 4 minutes. Add the scallions and cook, stirring, for 2 minutes more. Remove from the heat. Transfer to a bowl; cool.
3. Wipe out the pan. Add the milk, cornmeal, and red pepper to the pan. Bring to a boil, lower the heat, and let the mixture simmer, stirring constantly, for 5 minutes, or until it thickens.
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4. Stir the eggs into the ham mixture. Slowly stir in ¼ of the cornmeal mixture. Add the remaining cornmeal mixture a little at a time so that the eggs do not cook. Taste for seasoning; add more salt and black pepper, if you like.
5. Bake the spoonbread for 30 minutes or until it puffs and browns. Serve hot.
Sydney Oland