SC - Spoon bread OOP - recipe

[Elaine Koogler]

This is pretty close to the one I have that I have used numbers of times...I did
forward it privately to Allison, but can post it generally, if anyone really wants
it.  It does produce a very light, fluffy sort of bread, though it is closer to a
pudding in consistency.  I have always used just plain old corn meal from the
grocery store, though most of it seems to be stone ground.

Kiri

Philip & Susan Troy wrote:

> RichSCA at aol.com wrote:
> >
> > Spoon Bread:
> >
> > 5 Tbsp Butter
> > 1 cup water-ground corn meal   (I have no idea about the "water-ground" part)
> > 1 tsp salt
> > 2 cups boiling water
> > 1 cup cold milk
> > 4 eggs
>
> Hahhh. Interesting. I've never made spoon bread, but the recipes I've
> seen seem to use ingredients pretty similar to this, but with the eggs
> separated, with the yolks mixed with the other ingredients and cooked to
> a sort of corny custard, the whites beaten till mostly stiff, then
> folded in and the whole thing baked more or less as a souffle. Must be
> another of those Yankee abominations ;  ).
>
> Re water ground corn meal: I haven't used or seen this, but I'm familiar
> with water-ground rice flour, which is really fine compared to other
> grinding methods. If it's a similar process, the grain is soaked and
> ground while wet to a very fine, smooth paste, than the moisture is
> allowed to drain off after the solids precipitate out, then the paste is
> dried partially or completely.
>
> This would make sense especially in a spoonbread recipe involving
> aerated egg whites. One reason (maybe not the main one, but one, still)
> the lift on products using things like stone-ground wheat flour is
> generally unsatisfactory is because the air cells are damaged by sharp
> edges and points on the coarser granules of flour.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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