The whole time I was making this, my old Southern accent kept creeping out.
"Uh -HUH, got to get mah grits, now!" That one. The one I lost in a big hurry when I moved back up North from Pascagoula, Mississippi. In a fond wave, I'm dedicating this to my kin in Decatur, Alabama.
This is a nice, moist, and easy side to make for Sunday chicken dinner or a roast, or just plain comfort food watching a Sunday movie. The recipe comes straight from an old Lee Bailey cookbook, though I added parsley and more chiles.
You will need:
2 cups milk
2 large eggs
2 T. unsalted butter
2/3 cup cornmeal ( I was tempted to use white grits, but didn't)
salt
1 4 oz can green chiles, drained, minced
2 T. freshly chopped parsley
2 t. baking powder
Preheat oven to 400.
Grease a medium sized souffle dish with butter or crisco.
Combine 2/3 cup milk with the eggs and whisk. Set aside.
In a medium pot, combine remaining milk with the butter and bring to a simmer.
Increase heat and slowly add cornmeal in a steady, but slow stream to the milk and butter , whisking constantly. Stir in the salt and parsley. Remove from heat.
Add milk and egg mix to the hot cornmeal mix, whisking rapidly. Add the chiles. Sprinkle the baking powder on top and mix in.
Pour batter into the souffle dish and grind some pepper on top.
Place in oven for about 30 minutes, or until puffed and golden.
Scoop out servings with a large spoon and enjoy!
5 comments:
I halved the recipe, since I was almost out of milk - which is why it looks a little scant in the souffle dish.....
shut my mouth, Katrina, this looks like heaven on a spoon! I'm still a yankee at heart and it seems you are still a southern girl.
Shut your mouth - never, Miz Faith! So delighted you saw this and Ah'm sure you all will love it. Mississippi woke up my taste buds and taught me how to cook - so it's dear to my heart........thanks, love.
Oh, my! I love spoon bread. This looks delicious! Wonderful, Katrina.
(you should also add a "gluten free" tag for more readership).
Glad you enjoyed, Donna - and thanks for the "gluten-free" tag - I have to read up on it. I admit to knowing very little. But I do like this spoonbread!
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