In another world, I’m a southern grandmother who’d love nothing more than to invite you into my rambling old house, offering sweet tea and using the persuasion of pie as a way to force you into listening to the stories of my youth. I’m probably dressed in a mumu, a floral mumu, and my house shoes are actually cute. And let’s be honest, I probably don’t have a corgi, but instead some sort of mangy, one-eyed lapdog. He’s cute.
If I did a good job and talked you into staying for dinner, there’d be some sort of salad with buttermilk ranch dressing and my absolute favorite…spoon bread. I love traditional-straight-up-no-twist spoon bread. It’s fluffy and custardy and if you make it at the right season (read: late summer), it’s sweet and rich. I love the addition of cheddar cheese and charred corn. But my absolute favorite is the sweet corn-spiked milk that is the base of this recipe. It makes it delicious. I mean, it’s practically drinkable.
If I did my job, you’ll want to make this dish in a mumu with rollers in your hair. I support this. Here’s the link on PBS Food.