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 (fine-ground or medium-ground)
1 cup cold water
2 cups boiling water
1 cup skim milk powder (this is a necessary ingredient for this recipe—I found out the hard way that you can’t substitute liquid milk)
1 cup milk
3 eggs, beaten
1 ¼ teaspoons salt
Put the cornmeal and cold water into a heavy saucepan. Bring to a boil, stirring in 2 cups of boiling water as the mixture thickens. Turn heat down. Stir as needed to prevent the cornmeal 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. (I use a blender but you could also use an immersion blender.) 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 or until golden brown on top. Spoon out hot. Makes 6 servings.