Spoon bread is prevalent to the South. There used to be a Spoon Bread Festival every year in September in Berea, Kentucky. Boone Tavern in Berea is famous for its spoon bread. Spoon bread is eaten with a spoon or fork and so good slathered with butter. The bread is made with cornmeal and this recipe is for basic spoon bread. Some people add cheeses, green onions, chives or even corn to the recipe.3/4 cup cornmeal 2 cups hot milk (I use 2%) 1 tablespoon butter or margarine 1/2 teaspoon salt 4 egg yolks 4 egg whites Heat the milk on top of the stove until hot (do not boil). Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes. While the cornmeal is cooking separate the eggs into two different bowls. Beat egg yolks and egg whites separately. Make sure you beat whites until stiff. Once cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon mix. Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked. Makes 6 servings. Enjoy! Click to follow The Southern Lady Cooks on Facebook. Be sure and PIN for later: Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter buttons at the bottom of each post. You can print by clicking on the printer icon below. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.