Blueberry Spoon Bread
CATEGORIES
INGREDIENTS
  • Cooking Time: 35 minutes
  • Servings: 6
  • Preparation Time: 15 minutes
  • 3 Cups  low fat Milk
  • 1 Tsp. Sea Salt
  • 1 Cup Yellow or White Corn Meal
  • 2 Tbsp. Butter
  • 1 Tsp. Baking Powder
  • 1 Tsp. Vanilla
  • 1/2 Cup Cane Sugar
  • 2 Eggs, beaten
  • 1 1/2 Cups Fresh or Frozen Blueberries
DIRECTIONS
  1. Heat oven to 375 degrees.  Grease a 1 1/2 to 2 quart baking dish.
  2. Rinse blueberries and let drain.
  3. Place milk and salt in a medium sized saucepan.  Bring to a boil over medium high heat.
  4. Reduce heat to medium low, and stir in cornmeal.  Stir constantly until the mixture begins to thicken, about 5 minutes.
  5. Remove from heat and let cool 10 minutes.  Stir in butter, vanilla and baking powder.
  6. Beat eggs in a small bowl.
  7. Fold in blueberries
  8. Fold in cane sugar
  9. Pour into prepared baking dish and bake 35 to 40 minutes.
  10. Serves 6
RECIPE BACKSTORY
Here’s an oldie but a goodie straight from the archives of my Grandma Rose’s well worn cookbook. Ever heard of spoon bread? Spoon bread is a moist cornmeal based dish that is classic in the southern United States. Thought to be of Native American origin, spoon bread became popular in the late 1800’s. In fact, the term was first used in print around 1847, according to The Encyclopedia of American Food and Drink. Soft and custard like, it is served with a spoon (hence, “spoon bread”). Spoon bread can be served for breakfast, lunch or as a dinner side. Variations of spoon bread include spicy spoon bread full of roasted red peppers, jalapeno peppers, sharp cheddar and onions; or a milder version with just cornmeal, milk, eggs and butter. This version is unique in that it can be served as a side, a breakfast, or as dessert! The addition of a bit of cane sugar and blueberries create quite the taste sensation! Very simple and delicious, try this tonight for dessert or a dinner side and have the leftovers with your coffee, tea or juice in the morning for breakfast! Serves 6