Betty's Version of Boone Tavern Spoonbread Recipe

In this video, Betty demonstrates how to make the spoonbread that Boone Tavern Restaurant (in Berea, KY) is famous for. The recipe comes from the cookbook Look No Further, written by Richard T. Hougen, manager of the Boone Tavern Restaurant from 1935 1975.

Ingredients:

3 cups milk
1 ¼ cups cornmeal
3 eggs
2 tablespoons butter
1 ¾ teaspoons baking powder
1 teaspoon salt

Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly. Remove from fire and allow to cool. The mixture will be cold and very stiff. Add well beaten eggs, salt, baking powder and melted butter. Beat with electric beater for 15 minutes. Pour into well greased casserole. Bake for 30 minutes at 375 degrees. Serve from casserole by spoonfuls. This is the spoon bread for which Boone Tavern is so famous. Be sure to use white cornmeal for the true southern bread.

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[grandmacheapcheap]

Betty, should the spoon bread be dense in the middle and not fully baked. Or should it be like Jiffy Mix or Martha White cornbread mix. Light and fluffy?

[bettyskitchen]

@grandmacheapcheap It should seem like it's not fully baked; it does not have the texture of Jiffy Mix cornbread at all.

--Betty :)

[userunavailable3095]

Betty, I'm guessing you must be in Richmond. I don't know if you've ever been to Sunny Valley Bulk Foods, down on South Fork in Casey County (formerly Nolt's Bulk Foods), but you should be able to get Watermelon Rind Pickles there. They also sometimes still have the Mennonite Community Cookbook, which has a recipe in it for watermelon rind pickles.

[bettyskitchen]

@userunavailable3095 Thanks for the great information! Yes, I am in Richmond. I will try to make it to Sunny Valley Bulk Foods--that sounds like fun, and I would love to get the cookbook and stock up on watermelon rind pickles!

--Betty :)

[ruiz1707]

Will try both recipes !!!!! Looks great for nice full breakfast!!!

[bettyskitchen]

@ruiz1707 I hope you enjoy them! This one is the famous one from Boone Tavern, but I think the other one is easier. They're both very good! Thanks for commenting!

--Betty :)

[dombark]

What would you usually serve this with? I'm from the U.K. so I've never heard of Spoonbread, never mind tried, cooked, or know what it goes well with. :)

[SexyFanny07]

Hi Betty :-) I am from Mexico, got married and relocated in Georgetown, KY. My husband was a waiter at Boone Tavrn back in the 90's, he was a student of Berea College. We just celebrated our 2nd anniversary @ the Boone Tavern. I am very picky about food, didn't like our dinner, but the spoonbread was good. I made this recipe ystrday, gave it a little twist using gluten free cornmeal and blend the mix for 10 min on high speed, instead of 15. It was so delish, better than the original. Thanx! :-)

[bettyskitchen]

@m0sas I hope you enjoyed the spoonbread! Thanks for your lovely comment!

--Betty :)

[m0sas]

trying this out for the first time today, im sure it will be delicious! :) thanks betty! xoxo