By Kevin Williams
Okay, I think I'll shelve this southern cookbook for awhile. I posted about this book a month or so ago and posted 5 recipes from it. The book is wretchedly politically incorrect and worse yet it's also, to me, fascinating. If you can put aside the blatantly racial overtones of the book and focus on the culinary aspects, there are really interesting recipes in the book. Baked oranges. How to prepare opossum. And the fact that such a racially stratified book was published over 30 years before I was born (well the Voting Rights Act was only 7 years before I was born, that blows my mind).
Amish cooking and deep Dixie cooking do have some overlap in that the recipes are basic, often scrounged together by those with few resources. This spoon bread recipe looked interesting, but, really, the whole book is a trove of fascinating recipes.
Southern Spoon Bread
- 2 cups corn meal
- 1 ½ cups sweet milk
- 2 cups boiling water
- 1 teaspoon salt
- 3 large tablespoons butter melted
- 3 eggs
- Sift the meal three times and dissolve in the boiling water, mix until it is smooth and free from any lumps. Add the melted butter and salt. Thin with the milk.
- Separate the eggs; beat until light.
- Add the yolks and then the whites.
- Pour into a buttered baking dish and bake in a moderate oven for about 30 minutes.
- Serve in the dish in which it was baked.