Spoon Bread, Corn Bread, and a Penny.

This recipe has been on my "to try" list for a while.



It's part corn bread and part corn souffle. I really liked this recipe, but might add a touch more sugar and a little more salt next time.

Perfect with barbeque chicken, green beans, and cheesy baked potatoes!

And Corn Bread... hot out of the oven...

Delicious served plain...

And fabulous with melted butter and honey!!!

I love this recipe!

And this is Penny.

She is so cute! It's just ridiculous!

My sister and her family got her a couple of weeks ago and brought her over for a visit.

There are no words!!!

I hope you have a wonderful week!

Spider Spoon Bread - Down Home Cooking, Reader's Digest

1 cup white or yellow corn meal

1/4 cup all-purpose flour

3 T. sugar

1 tsp. salt

4 cups low-fat milk (2 %)

1/2 cup unsalted butter

3 large egg yolks

1 1/2 tsp. baking powder

1 cup corn kernels

5 large egg whites

1. Preheat oven to 375 degrees. Grease a 12 inch cast iron skillet; heat in the oven.

2. Onto a piece of wax paper, mix the cornmeal, flour, sugar, and slat. In a medium-size saucepan, bring the milk and butter to a boil over moderate heat. Add the dry ingredients in a steady stream, whisking constantly. remove from the heat and transfer to a large bowl to cool.

3. In a small bowl, with an electric mixer set on high, beat the egg yolks with the baking powder until thick and light yellow. Stir into the cornmeal mixture with the corn.

4. In a clean medium-size bowl, with clean beaters and the mixer set on high, beat the egg whites until stiff peaks form. Gently fold into the cornmeal mixture, then spoon into the hot skillet. Bake for 25 minutes or until puffy. Serve immediately, right from the skillet.

Cornbread- (given by a friend, not sure of the original source)

1 cup yellow cornmeal

1 cup flour

1/2 cup sugar

1 T. baking powder

1/4 tsp. salt

1/2 cup butter, cut into 8 pieces

1/2 cup sour cream

1/2 cup milk

1 egg

In a large bowl, mix together first 6 ingredients, cutting in the butter until it resembles coarse meal. Beat together the sour cream, milk and egg until blended. Pour this mixture into the large bowl and stir until dry ingredients are moistened and mixture is blended, about 30-60 seconds. Do not overbeat.

Spread batter evenly into a greased 8 inch square baking pan. Bake at 375 degrees for about 30 minutes, or until the top is golden and a toothpick comes out clean.