Gram’s Cornhread

When Sunset Magazine asked its readers to nominate their favorites for this book, the California woman who contributed this recipe more than 30 years ago wrote that it is still her favorite.

Fortunately, a number of other cooks had already mentioned the recipe and the editors had already selected it to be included in this book.

1 cup yellow cornmeal

1 tablespoon sugar 1/2 teaspoon salt

2 tablespoons all-purpose flour

1 cup boiling water

2 tablespoons shortening

2 eggs, separated

Mix the dry ingredients in a bowl; over them pour the boiling water, stirring so that the mixture does not lump and so that every bit of it is moistened. If it seems a little dry, add more boiling water. Add the shortening so that it will melt in the hot mixture. Let cool slightly.

Beat the egg whites until stiff. Beat egg yolks and stir into cornmeal mixture, then fold in the stiffly beaten egg whites. Pour into a well-greased pan (8 by 8 inches is a good size). Bake in a 400° oven for 20 to 25 minutes, or until golden brown. Serves 2 to 4.

If you have had trouble making spoon bread which does not fall, you will like this recipe. The bread is delicate, but surprisingly stable.

Spoon bread, of course, has the name it does because you serve it with a spoon. Proivide plenty of butter.

2 cups milk

2 tablespoons butter or margarine 1 teaspoon sugar

1 teaspoon salt 2/s cup yellow cornmeal

4 eggs, separated

Put milk, butter, sugar, and salt in a saucepan; bring to a boil. Add cornmeal very gradually, stirring to prevent lumping, and cook over low heat, stirring constantly, for 3 to 5 minutes, or until thick; remove from heat and let cool slightly.

Stir in beaten egg yolks; beat egg whites stiff and then fold into batter. Turn into a greased 1-quart casserole with straight sides, and bake in a 375° oven for about 30 to 35 minutes, or until firm enough for a wooden pick inserted in the middle to come out clean. Serve from the baking dish at once. Serves 4.

 

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