spoonbread121Growing up my Mom taught school so my sister and I did not ride the school bus often. When we did it was sometimes to my Grandmama’s house. I grew up next door to my Grandmama. I wish you could have met her. She passed away two years ago. She was 95 years old when she passed away.

My sister was allergic to wheat when she was little so my Grandmama would make us spoon bread as an after school snack. I remember her white Corelle casserole dish sitting on the top of the stove. We would watch Mama’s Family on her antenna tv and eat spoon bread while waiting on my Mom to come home from school.

This week I watched an episode of Mind Of A Chef that featured Kentucky spoon bread and today the Lexington Herald Leader featured an article on Weisenberger Mills in Midway, KY.

This weekend I happened to make spoon bread from a Weisenberger Mill Mix. They have the best white bolted corn meal around. Their spoon bread mix is gluten free too. Here is the recipe taken from the back of the spoon bread mix.

Cornbread Supreme

1 package Weisenberger Spoon Bread Mix

1/3 cup cooking oil (I used canola)

1/3 cup milk

8 oz can cream style corn ( I used Jolly Green Giant White Shoepeg Corn)

8 oz sour cream

Combine all ingredients in bowl together. Mix well. Preheat oven to 450 degrees. Grease and preheat muffin tins or iron muffin rings or sticks. Pour batter in and bake for 30 to 35 minutes.

If using a cast iron skillet bake at 400 degrees for 20 minutes.

Lesson learned: cast iron works well, but a glass casserole dish works better

Top with sorghum if desired