Spoon Bread with Honeyed Yogurt and Berries
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the Spoon Bread
  • 1 cup cornmeal (I used a coarse ground yellow cornmeal which adds some gritty texture which I like, but a smooth cornmeal yields a smoother pudding)
  • 2 cups boiling water
  • ¼ cup (1/2 stick) butter, melted
  • 1 tsp salt
  • ¼ c. sugar
  • 1½ cups milk
  • 3 egg yolks
  • 4 egg whites, stiffly beaten
Honeyed Yogurt
  • 1 cup thick plain, Greek style yogurt
  • 3 T honey, or to taste.
Spoon Bread:
  1. Preheat oven to 350 degrees.
  2. Add the cornmeal gradually into the boiling water, stirring constantly so that lumps don't form. Let sit about 10 minutes until the mixture has thickened and the cornmeal has softened. Add the butter, salt, sugar and milk, and stir in the egg yolks. Beat the egg whites until stiff peaks form, and fold them into the pudding. Pour the batter into a 1 quart buttered baking dish and bake 30-40 minutes, or until puffed and brown. Serve immediately with honeyed yogurt and berries in bowls, with a spoon.
Honeyed Yogurt
  1. Whip the yogurt and honey together until thoroughly combined.
Recipe by The Domestic Front at http://www.thedomesticfront.com/spoon-bread-with-honeyed-yogurt-and-berries-happy-fourth-of-july/