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  Blueberry Spoonbread



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2 cups fresh blueberries, divided
1 1/2 cups milk (don’t use non-fat milk—it won’t be the same)
pinch salt
1/2 cup fine stone-ground cornmeal
1 Tablespoon butter, plus enough to generously butter the pie plate
1/4 cup honey
3 eggs, separated

Preheat oven to 350 degrees. Butter a deep dish pie plate.
Cover the bottom of the pan with 1 1/2 cups berries. Set aside.
In a heavy saucepan, bring the milk to a light boil. Slowly whisk in salt and cornmeal.
Reduce heat and cook, stirring continuously, until a thick paste forms. Stir in butter and honey.
Place egg yolks in a large bowl. Stir in a small amount of the cornmeal mixture to temper the eggs,
then mix in the rest and whisk until smooth. Beat egg whites to stiff peaks.
Fold egg whites into cornmeal mixture until no large white streaks remain.
Pour over blueberries and top with remaining berries. Bake until edges are browned and center is set.
It will sink as it cools, but let it cool 5-10 minutes before serving.

Copyright © 2013 Stefanie Samara Hamblen