Spoon Bread Anthology

Spoon bread, an old-fashioned cross between corn bread and corn souffle, makes a satisfying Sunday breakfast or a wonderful side dish for Sunday dinner.

The dish can be as simple or as complex as you like. Some versions call for beaten egg whites to make a higher, frothier mixture; others use plenty of cream for a rich, dense texture.

The recipe that follows is an easy spoon bread. It uses corn kernels for body and more corn flavor, and a dash of red pepper flakes to wake up the appetite. Serve the spoon bread with maple syrup if you like.

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CORN SPOON BREAD

1/2 cup yellow cornmeal

2 cups milk

2 tablespoons butter

3/4 teaspoon salt

Dash crushed hot red pepper

1 cup frozen, canned or fresh corn kernels, well drained if not using fresh

Freshly ground white pepper

2 eggs, beaten

Spoon cornmeal into heavy-bottomed pan. Gradually add 1 cup milk, mixing to blend completely. Add remaining 1 cup milk. Cook over medium heat, stirring constantly, until smooth.

Remove from heat. Stir in butter, salt, crushed hot pepper and corn. Season to taste with white pepper. Stir in eggs. Cook over low heat until thick, about 5 minutes. Spoon into buttered 1-quart glass baking dish.

Bake at 350 degrees until firm, raised and lightly browned, about 1 hour. Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 servings, or 4 side-dish servings.