EagleTribune.com, North Andover, MA


May 2, 2013

Eat like they do at Kentucky Derby


Spoon Bread

This soufflé-like corn bread is enjoyed all through the South and is a side dish on many a Kentucky Derby menu; restaurant or home. Enjoy it with most anything you grill this summer.


3/4 cup stone-ground yellow cornmeal

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon black pepper

21/2 cups milk

1/4 teaspoon hot sauce (optional)

2 large egg yolks

1 tablespoon butter

1/2 teaspoon baking powder

3 large egg whites

Cooking spray

Preheat oven to 350 degrees. Coat an 11-by-7 inch baking dish with cooking spray.

Combine first four ingredients in a large saucepan; stir in milk and hot sauce.

Cook over medium heat until thick (about 15 minutes), stirring constantly.

Place egg yolks in a medium bowl. Spoon 1/2 cup of hot cornmeal mixture into egg yolks. Stir entire egg yolk mixture into remaining cornmeal mixture. Add butter, stirring until it melts.

Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Gently spoon mixture into prepared baking dish; bake for 40 minutes or until lightly browned and puffy.


Patricia Altomare invites your letters; patakitchen@yahoo.com.

Text Only | Photo Reprints

Photos of the Week