A couple years ago, I went on a luxury motor coach tour to Berea, Kentucky to see a quilt show. After traveling for nearly two hours, we were all ready for food. (Of course, my friends and I are always ready to eat!) Our first stop of the day was for lunch at the Historic Boone Tavern Hotel and Restaurant. This hotel and tavern was built in 1909 and was named after the pioneer and frontiersman, Daniel Boone.

The Tavern arranged a private dining room for our group, and as we were seated, servers came to each table and poured our drinks. Then, immediately after drinks, the most delightful and welcoming part of our meal was a giant helping of their famous spoon bread. Spoon bread is a cross between a cornmeal mush and a moist cornbread. No matter what it is, it’s amazing. It’s served warm straight from the oven, with a slather of butter. In their gift shop, they are more than happy to share the recipe with you and to sell you some of the cornmeal that is a local product.

You must try this recipe. It has a few steps, but it’s not difficult to make and is best served immediately after baking. Have plenty of butter on hand to melt on top of this wonderful treat. It can also be served with honey or sorghum.

It's a true Kentucky original and I hope you enjoy this recipe as much as I do. If you ever have the opportunity to visit Berea, don’t pass up the amazing food and hospitality at the Historic Boone Tavern Hotel and Restaurant.

Make good food with gratitude,
Becky

Boone Tavern Spoon Bread

Yield:

• 9” x 9” pan

Prep Time:

• 10 minutes

Cook Time:

• 30 minutes

Total Time:

• 40 minutes

Ingredients:

• 3 cups whole milk

• 1 cup yellow corn meal

• 1 teaspoon baking powder

• 3 large eggs

• 4 tablespoons unsalted butter

• 1 teaspoon salt

Directions:

In a saucepan, scald the milk, stirring in cornmeal. Bring JUST to a boil. (This makes mush.) Stir in butter just until melted.

Set aside to cool.

In a mixing bowl and using a hand mixer, beat eggs along with the salt and baking powder, to a froth. Approximately 2-4 minutes.

Add this to the cooled cornmeal mixture. Whisk vigorously to combine.

Pour this batter into a buttered 2 quart casserole dish or a buttered 9”x9” baking dish.

Bake at 350°F for 35-40 minutes until nicely browned.

Serve immediately with butter, honey, or sorghum.

Tips and Tricks:

When scalding the milk, be careful not to scorch the milk. Heat just until some bubbles form around the edge of the pan. Then add the cornmeal and stir quickly as it comes to a boil. Remove from the heat and set aside.

Be sure to stir around the bottom edges of the saucepan to assure all of the cornmeal will be incorporated into the milk.

Make sure the cornmeal mush is cooled before adding the egg mixture. Otherwise, you will have scrambled eggs!