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Patricia Lousada

Spoon Bread

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Preparation info
  • Serves

    3–4

    as a main dish
    • Difficulty

      Easy

Appears in
The Cooking of the USA
The Cooking of the USA

By Patricia Lousada

Published 1993

  • About

Spoon bread is a famous cornmeal dish from the South. Its origins can be traced to the Indian porridge known as suppawn. This light soufflé version makes an unusual and delicious luncheon dish. Serve it followed by Pecan Pie for a taste of the South.

Ingredients

  • ½ pint (300 ml) milk
  • 1½ oz (40

Method

Preheat the oven. Grease a 3-pint (1.7-litre) soufflé dish. Put the milk in a pan and bring to just below boiling; then whisk the milk wh

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