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Mrs. Rowe's Spoon Bread
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Lovin' Spoonful Spoonbreadby Mollie Bryan
Relish the American Table is a weekly column that appears in newspapers across the country.
Spoonbread, a heavenly cross between polentaand a cornmeal soufflé, is a sweet, airy puff ofsmooth corn flavor in your mouth. Part of itsmarvel is that the texture is so delicate, and thetaste combination of egg, corn and sugar is so flavorful, that it wakes up your tastebuds. Even though it’s called a bread, spoonbread is so pleasantly sweet it can served asdessert for any occasion.
Although Native Americans had probably been making the dish for centuries before,Sarah Routledge published a few versions of spoonbread in her 1847 cookbook, TheCarolina Housewife. She links spoonbread’s roots directly to Native Americans, with atraditional Carolina Low Country rendition called Awandaw named for a Native Americansettlement outside of Charleston.
Another historical mention of spoonbread is in Jeff Smith’s The Frugal Gourmet CooksAmerican (William Morrow & Co, 1987). Noting that Virginia Spoonbread was a homestaple during the Revolutionary War, he writes, “Spoonbread is simply a very rich anddense cornbread, a dish so dense that it must be served up with a spoon. GeneralWashington loved this dish, and it was apparently served quite often at Mount Vernon(Washington's plantation).”
Some culinary authorities maintain that spoonbread can be traced back to the Indianporridge called suppone or suppawn. Others say that the butter, milk and eggs, whichmade spoonbread such a special dish, probably came after the Civil War. Whatever theanswer, spoonbread makes for a delicious mystery.
Mrs. Rowe's Spoon Bread
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Lovin' Spoonful Spoonbread - Relish http://www.relishmag.com/article/29270.html
1 of 2 7/20/09 4:22 PM
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This recipe is taken from the Mollie Bryan's Mrs.Rowe’s Restaurant Cookbook: A Lifetime ofRecipes from the Shenandoah Valley (Ten SpeedPress, 2006).
Ingredients4 cups 2% reduced-fat milk1/2 cup butter, plus more for the dish1 cup yellow cornmeal4 eggs, lightly beaten2 tablespoons sugar1 tablespoon baking powder3/4 teaspoon salt
Instructions1. Preheat oven to 350F. Butter a 13 by 9-inchbaking dish.2. Heat milk and butter in a large saucepan overmedium-high heat. When milk begins to steam,whisk in cornmeal and cook, whiskingconstantly, until thoroughly mixed. Remove fromheat and cool until thicken slightly.3. Whisk eggs, sugar, baking powder and salt together in a bowl. Pour into cornmealmixture; mix well. Scrape into prepared pan.4. Bake 30 to 40 minutes, until golden brown on top. Serve hot with butter. Makes 10servings. Serves 12.
Recipe adapted with permission from Mollie Bryan’s Mrs. Rowe’s Restaurant Cookbook:A Lifetime of Recipes from the Shenandoah Valley (Ten Speed Press, 2006).
Tips from the Test KitchenNote: The batter can be refrigerated up to 6 hours before baking, but the baking timeincreases. Spoonbread reheats well in the microwave, although the consistency is drier.
Nutritional InformationPer serving: 170 calories, 11g fat, 100mg chol., 6g prot., 13g carbs., 1g fiber, 400mgsodium.
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Lovin' Spoonful Spoonbread - Relish http://www.relishmag.com/article/29270.html
2 of 2 7/20/09 4:22 PM