Hello again. Yesterday I wrote about corn based Spoonbread, a savoury corn soufflè . The recipe is below, but before we get to that let me write a word or two about cornmeal. If you’re new to polenta dishes you may find that most recipes advise cooking it in water. For a more robust flavour we always use milk to cook the cornmeal, plus salt and pepper. Once it’s thickened to your liking add salt and pepper, butter or your spread of choice e.g. Nuttlex, even an egg or two, cheese is good, chives, parsley, garlic – let’s not forget the garlic! We often have this porridge in place of other carbohydrates (potatoes, pumpkin) for dinner topped with a rich lamb shank casserole full of olives, anchovies and red wine… delicious! Keep watching here as there will be a couple more cornbread recipes coming your way.
Now, the Spoonbread recipe:
4 cups milk
1 cup fine cornmeal
2 tablespoons butter / margarine
1 and 3/4 teaspoons salt
4 eggs, well beaten.
1. Heat oven to 425° F or 220° Celcius
2. Scald milk then gradually stir in corn meal.
3. Cook until consistency of mush, add butter and salt.
4. Stir into beaten eggs. Bake in a 6-cup casserole for 45 minutes
5. Serve immediately. This will rise, but fall when serving up.
That’s it for now, another corn bread recipe to follow soon. Robin.
– See more at: http://www.skyranchbakehouse.com.au/helens-spoonbread/#sthash.KK44AeEy.dpuf