If you like spooning with your lover, you will love eating my ole fashion spoon bread
JACQUE ROSES’ GOOD EATING SPOON BREAD
1 cup yellow cornmeal, 2 cups heavy whipping cream, 1 cup milk, 1 teaspoon salt, 1 teaspoon baking powder, 2 tablespoons butter, 3 large eggs, separated, 1/8 teaspoon cream of tartar, 1 stick salted butter, softened 1 tablespoon raw honey, 1/8 teaspoon ground allspice.
Get out a bowl, add the butter and beat with a hand mixer until the butter is light and fluffy. Add the allspice and mix well, fold in the honey. Turn the butter out onto a sheet of wax paper and roll into a log, refrigerate until you are ready to serve the spoon bread. Preheat the oven to 325 degrees. Get out a heavy saucepan add the cornmeal and whipping cream, cook over medium heat until the consistency is like mush. Remove from the heat, add the salt, baking powder, butter, and milk, mix well. Separate the eggs, fold the egg yolks into the cornmeal mixture. Put the white in a cold bowl, beat with a hand mixer until the whites peak.Fold the whites into the cornmeal mixture. Get out a 2-quart casserole dish, lightly grease the dish with butter. Add the cornmeal mixture to the casserole dish and put it in the oven for 35 minutes or until the edges of the dish lightly toasted. Remove from the oven and serve pipeing hot with the spicy butter.
Spoon bread is an excellent side dish for a light brunch. I would have a bloody mary bar, spoon bread with spicy honey butter, sweet potato hash, eggs benedict, smoked salmon, and caviar with chopped hard-boiled eggs.