Spoon bread

Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon. Although named a "bread", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. The basic recipe involves making a cornmeal mush from cornmeal and milk or water, which is then set aside to cool slightly. After that melted butter, beaten eggs, and any seasonings are stirred in, and the batter is poured into a buttered cast-iron skillet or baking dish and baked until set. There are two basic variations, depending on how the eggs are treated: if the eggs are beaten whole, it creates a denser version with a pudding-like texture; if the eggs are separated and the whites whipped to incorporate air, the spoonbread effectively becomes a cornmeal soufflé.: 25  The earliest versions of spoonbread are believed to be of Native American origin, and settlers in South Carolina commonly called it Owendaw or Awendaw in reference to the local Sewee tribe town. Recipes similar to spoonbread began appearing after the end of the colonial period, although these are either sweetened for a dessert course , or incorporate wheat flour, as in Mary Randolph’s 1824 cookbook The Virginia House-Wife. The first printed recipe for recognizable spoonbread appeared in The Carolina Housewife cookbook by Sarah Rutledge in 1847. Her recipe for "Owendaw Corn Bread":

Source: Wikipedia