I have said before that corn bread may be the best food on Earth, but I may amend that to include a slight preference for spoon bread. My grandmother recently died and the family compiled some of her recipes. Spoon bread was one of my favorite things she made as a kid (2nd only to banana pudding, I think).
If you're aren't familiar with spoon bread, it's a variation on simple corn bread, that results in a mushy, slightly sweet, buttery "bread" that you eat with a spoon. TO. DIE. FOR. Literally, maybe, because it absolutely must be smothered in butter to serve.
- 1 cup water
- 1/2 cup cornmeal
- 1/4 tsp salt
- dash of sugar
- 1 cup buttermilk
- 3/4 tsp baking soda
- 1 Tbsp butter
- 1 egg
Mix water, cornmeal, salt, sugar in saucepan over medium heat. Stir until thick. Remove from heat.
Add butter, stir as it melts. Stir in soda. Beat the egg into the buttermilk and stir into cornmeal mixture.
Pour into a greased casserole. Bake at 350 F for 30 minutes, or until well set and nicely browned on top. (I needed 35+ minutes)
Serve hot (immediately), with butter.