Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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2 cups milk 1 teaspoon salt 1 tablespoon sugar 1 cup cornmeal ¼ cup butter, melted 3 tablespoons bacon or ham drippings 3 eggs, beaten Preheat oven to 375˚. In

Food

Rosemary and Goat Cheese Strata

2 cups milk 1 teaspoon salt 1 tablespoon sugar 1 cup cornmeal ¼ cup butter, melted 3 tablespoons bacon or ham drippings 3 eggs, beaten Preheat oven to 375˚. In

Recipes

Spoonbread

A delicious option for breakfast, lunch, or dinner, add a little sharp cheddar for another layer of yum.

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2 cups milk
1 teaspoon salt
1 tablespoon sugar
1 cup cornmeal
¼ cup butter, melted
3 tablespoons bacon or ham drippings
3 eggs, beaten

Preheat oven to 375˚. In a medium saucepan, bring milk to a boil, whisking occasionally. While whisking, pour in dry ingredients. Whisk to incorporate ingredients until mixture is “like mush.” Add butter, drippings, and eggs; mix until uniform. Pour into 1½-quart greased casserole dish and bake until lightly browned, about 30 minutes. Don’t overcook; it should be soft. Serve hot.

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This story was published on Sep 05, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.