Thursday, September 11, 2008
Wedding Spoonbread Redux
We got married on Sunday, in upstate New York, with our friends and families beaming all around us. The ceremony was the culmination of an indelibly memorable weekend. Our friend Tim Connor summed it up beautifully here.
(Have you seen Tim's installation of photo light boxes on display at the Atlantic/Pacific station in Brooklyn? Drop what you're doing and go see it, for god's sake! You'll leave inspired.)
At the end of the wedding we gave out little favor bags with the spoonbread recipe and pots of homemade strawberry jam. John and Karen tested the recipe today and sent me pictures of their luscious heart-shaped spoonbread, along with a few important modifications, which are reflected below: essentially,the J-K version is twice as sweet as the standard, and baked a little longer than usual. (Sort of like John, come to think of it...)
4 eggs, separated
1 cup cornmeal (preferably arrowhead mills)
3 - 4 cups whole milk (it depends on the kind of cornmeal you use. The finer grinds will absorb more liquid. If you use the larger amount of liquid, the baking time will be increased by about fifteen minutes)
1/2 tsp salt
1/2 cup honey or more, to taste
2 Tbs sweet butter, plus more for buttering the dish and serving
Heat the oven to 350 degrees. Butter a 1 and 1/2 quart baking dish. In a large bowl, whip the egg whites until medium peaks form. Set aside.
In a mixing bowl, whisk together the cornmeal and 1 and 1/2 cups milk. In a pan over low heat, scald the remaining milk and then add the cornmeal mixture to it, whisking constantly until it begins to thicken, about 8 minutes.
Remove from the heat. Add the salt, sugar and butter. Stir in the egg yolks, one at a time. Fold in the egg whites. Pour the batter into the baking dish. Bake for about 65 minutes. Try not to open the oven during baking. The top will be a deep crusty brown, and a toothpick inserted into the center will come out clean. Serve hot, with butter and jam.
(Wedding photo by Frank Jump)