Spoonbread with Honey Butter

"Spoonbread, a heavenly cross between polenta and a cornmeal soufflé, is a sweet, airy puff of smooth corn flavor in your mouth." (Quote from the Augusta Chronicle). This weekend our little town is enjoying the 15th Annual Spoonbread Festival. Spoonbread has been made famous in our town thanks to Historic Boone Tavern Hotel. When you dine in their restaurant, you will have the joy of sampling this delicious, yet unusual bread.

Several years ago, my sister Susie came across a recipe for spoonbread and it was incredible. I have two sisters (and two brothers). My oldest sister Nancy, like me, enjoys cooking. Susie—though she can cook, does not fancy herself one. It's really a good thing that she married a man who loves to cook. Susie found this recipe in an obscure cookbook, made it for us, and I was so impressed it came from her kitchen! Way to go Susie!

What's great about this bread is that it is made with no sugar. The addition of the honey butter adds just the perfect amount of sweetness to it. Spoonbread starts with heating milk, cornmeal, baking powder and salt.

Incorporating the butter and egg yolks.

In case you may be wondering what stiff egg whites look like.

Folding in the stiff, yet fluffy egg whites into the cornmeal mixture.

Into the oven it goes...

The spoonbread is done when it gets golden brown on top.

Spooned into serving bowls with honey butter melted on top! We all enjoyed this bread with our dinner last night. You must try this and get a little taste of what we're enjoying in the Bluegrass State this weekend!

This post has been linked to Eat at Home.

Spoonbread with Honey Butter

Ingredients:

• 3 cups milk
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons butter
• 4 eggs, separated

Directions

Over medium heat, cook milk, cornmeal, baking powder and alt until thick and bubbly, stirring constantly. Remove from heat. Add butter and egg yolks. In a separate bowl, beat egg whites until stiff. Fold egg whites into cornmeal mixture. Pour into a greased 2-qt. casserole. Bake at 350 for 25 to 30 minutes, or until golden brown on top. Serve immediately with honey butter.

Honey Butter

3 tablespoons honey

3 tablespoons softened butter

Whip or mix until smooth.