Sweet, tender and studded with strawberries

By Jerrelle Guy

There’s something so homey about a warm dessert so tender you must serve it with a big spoon and a deep bowl. Depending on the occasion, there are a couple of recipes you could try.

One is spoonbread, the usually savory, sometimes sweet Southern dish. To make it, you’d stir fully or par-cooked cornmeal into a custardy batter, then lighten it with whipped egg whites. You’d get something gritty and coarse, like cornbread, but still supple enough to scoop, like pudding. You should save this arguably more celebratory dessert for a holiday potluck.

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