My mother made spoonbread regularly and served it with fried apples and sausage for supper. No surprise that this combination of spoonbread, apples, and sausage always murmurs “comfort” to me. From The New Laurel’s Kitchen (1986).
1 cup yellow cornmeal
1 cup skim milk powder (this is a necessary ingredient for this recipe—I found out the hard way that you can’t substitute milk)
1 cup cold water or skim milk
3 eggs, beaten
1 ¼ teaspoons salt
Put the cornmeal and 1 cup of cold water into a heavy saucepan. Bring to a boil, stirring in 2 cups of boiling water as the mixture thickens. Stir as needed to prevent the corn from sticking as it simmers for about 20 minutes. When very thick, set aside.
Preheat oven to 400°F. Butter a deep 2-quart casserole dish.
Blend smooth the milk powder and cold water or milk. Combine with eggs and salt. Mix in about one cup of the cooked cornmeal, then combine all together. Pour into the prepared baking dish.
Bake uncovered for about 45 minutes (the recipe says 30 minutes but it always takes longer for me) or until golden brown on top. Spoon out hot. Makes 6 servings.