BOONE TAVERN’S SPOONBREAD (for six to eight)

Boone Tavern in Berea, Kentucky has served this spoonbread for over 60 years.  Berea is home to an annual Spoonbread Festival held every September since 1997.

4 tablespoons unsalted butter (1 tablespoon softened, 3 tablespoons melted)

3 cups milk

1-1/4 cup finely ground white cornmeal

1 teaspoon baking powder

1 teaspoon fine salt

2 eggs, well beaten


1.  Grease a 9 inch round cake pan with some of the softened butter.  Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease it with the remaining softened butter.  Set the prepared pan aside.

2.  In a 2 quart saucepan, bring the milk to a boil, whisking occasionally, over high heat.  While whisking, pour in the cornmeal in a steady stream.  Whisk vigorously to incorporate the cornmeal for about 1 minute.  Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.

3.  Heat the oven to 350*.  Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment.  Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.

4.  Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes.  Serve immediately.

from Saveur Magazine

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