Southern Spoon Bread
Why This Recipe Works
Spoon bread recipes call for whisking cornmeal into a simmering liquid before stirring in eggs and butter and baking. Ideally, spoon bread should be light as air, with a tender, rich crumb, but this can be difficult to achieve. The act of stirring cornmeal into simmering milk can be tricky; if you don't do it properly, the meal can separate from the liquid and turn into a bunch of lumps rather than a smooth mush. You've got to start whisking like crazy and not stop until the mush is thickened, two to four minutes. We found that either yellow or white cornmeal would work in our spoon bread recipe as long as it was finely ground, for the smoothest texture.