by J. Janie Lipsmeyer

Created on: May 06, 2009   Last Updated: May 07, 2009

Sour cream and chives spoon bread brings pleasant memories of long ago autumn days. After a hard day of play or yard work my siblings and I would drag in the house tired and hungry. The wonderful smells of hot steaming spoon bread and vegetable soup or beef stew would draw us to the kitchen. At times just before a meal my mother would let us enjoy a buttered slice of sour cream and chives spoon bread.

If I close my eyes I can see the piping hot steam escaping from a large slice of sour cream and chives spoon bread with butter melting down the sides and onto the yellow stoneware plate. I could just dig in with a spoon or fork and quickly devour it.

You do not have to wait for a cool autumn day to prepare this delicious bread for your family. Any day is a good day to serve this spoon bread. In fact, the next time you have a crowd over for soup, stew or beans, serve them this hot spoon bread. It is easy to make and is a good substitute for crackers and bread.

1-1/2 cups boiling water
1 cup cornmeal
1 tablespoon butter, soften
2 eggs, separated
1 cup sour cream
cup milk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
teaspoon baking soda
1 tablespoon freeze-dried chopped chives
Butter or margarine

1. Heat the oven to 375 degrees Fahrenheit.

2. In a medium-sized bowl stir in cornmeal and boiling water; continue stirring until the mixture is lukewarm.

3. Blend in 1 tablespoon butter and the 2 egg yolks.

4. Stir in sour cream, milk, salt, sugar, baking powder, baking soda and chives.

5. Beat egg whites just until soft peaks form; fold into batter.

6. Pour batter into greased 2-quart casserole.

7. Bake until knife inserted in center of bread comes out clean about 45 60 minutes.

8. Serve warm with butter or margarine.

This recipe serves six to eight people.

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