I do believe now they allow tips to go to the student workers. I would like to apologize to any who may have been a victim of her “poor ol’ me” scam.
From the Mountains-Spoonbread
1 cup white corn meal (scant)
1 tsp salt
3 cups sweet milk (2 percent is fine)
2 tsp baking powder
3 egg yolks, beaten
3 egg whites, beaten
1 lump of butter
Beat egg whites and yolks in separate bowls. Set aside. Mix corn meal and 2 cups of milk. Cook until thick. Remove from heat. Add salt and butter. Slowly add 1 cup of milk while stirring. Add yolks. Stir in the baking powder. Fold in stiffly beaten egg whites. Bake in greased casserole at 350 degrees for 30-40 minutes.
My favorite spoon bread recipe is the one that Bea Riley gave for the Berea Professional Women's cookbook.
Bea Riley’s Spoon bread
3 cups milk
1 1/4 cup cornmeal
1 stick of butter
1 3/4 tsp baking powder
1 tsp salt
Stir meal into boiling milk. Cook until thick. Add eggs (beaten), butter and baking powder and salt. Mix together and put into a buttered dish. Bake for 30 minutes at 350 degrees. Serve with a spoon. You can use white or yellow cornmeal. It is really good with small serving of butter.
Thanks Bea for making my cooking spoon bread so easy. I do beat this mixture for about 10 minutes before putting it in a dish to bake.
One of the best parts of the spoon bread festival was the lighted balloon event on Friday night. I got into one of those baskets one year and thought they were going to have to call the fire department to come and get me out. They are larger than they look from the ground level.
Arritta Morris is a graduate of EKU with a bachelor’s degree in nutrition and a master’s degree in counseling. She is certified as a food service specialist by the School Nutrition Association.