On Fri, 12 Jun 2009 08:24:10 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Kswck" > wrote:
>
>> Southern Spoon Bread.
>>
>> Always wanted to make it. Google has too many variations.
>> What has worked for you please?
>>
>> Thank you.
>
>Well, dang! Does anyone have Leila Abu-Saba's recipe (actually her mom,
>the Spoonbread Queen's recipe)? I can't find it online, but my search
>skills aren't the very best.

Here is a recipe that Leila posted but not her mother's. She stated
in another post that her mother made spoonbread but it was not a
signature dish.

From "Good, Cheap Food" by Miriam Ungerer, Ecco Press, 1996

Sunday Morning Spoon Bread
Serves 4 to 6

1 qt. milk
1 c. water-ground cornmeal
2 Tbsp. butter, barely melted
2 tsp. coarse salt
2 cups fresh young corn kernels
4 eggs, well whipped
4 Tbsp. parsley, minced

Preheat oven to 425 degrees F.

Bring the milk to a simmer in a heavy-bottomed saucepan. Stirring
constantly, pour in the cornmeal in a thin stream until you have a
smooth mush. OFF HEAT, beat in butter, salt & corn, then the eggs
which
have been beaten very light. Add parsley. If you wish to take the
trouble, the spoon bread is even better when egg yolks are added
first,
then the whites beaten fairly stiff and folded in. Pour batter into a
shallow, greased two-quart casserole. Bake in the center of the oven
about 45 minutes.

May be served with country ham, grilled sausages, or bacon. "Must be
served with plenty of first-class melted butter".

Off to see Clanmacleod in furthest So Cal. See ya'll in a couple of
weeks!

Regards,

Leila
Daughter of the Spoonbread Queen
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)