Spoon bread of Lady Bird Johnson

Spoon bread is a traditional dish with its roots in the cuisine of the southern United States, particularly popularized by Lady Bird Johnson, wife of President Lyndon B. Johnson. This bread is known for its soft and creamy texture that can be served with a spoon, hence its name. In several Latin American countries, although it is not as common by this name, there are similar preparations made with cornmeal and milk, such as "sweet polenta" or "soft cornbread." The spoon bread recipe reflects the simplicity and richness of local ingredients, and its popularization is attributed to the promotion by Lady Bird in the 1960s to boost national US ingredients, such as cornmeal.

In Mexico, for example, there are breads and atoles that share certain characteristics with spoon bread, while in countries like Argentina or Colombia, other types of bread are preferred, although the influence of cornmeal preparations is also notable in various recipes for desserts and soft breads. Thus, spoon bread is not only a culinary but also a cultural symbol of the home and traditional cuisine of the southern United States.

How to Make Lady Bird Johnson's Spoon Bread

To begin, mix the cornmeal with 2 cups of milk and let the mixture boil, forming a creamy porridge.

Remove from heat and add the rest of the milk along with the well-beaten eggs, integrating everything perfectly.

Incorporate the salt, baking powder, and melted butter, mixing until a homogeneous batter is obtained.

Finally, bake in a greased 2-quart ovenproof casserole dish for 30 minutes at 350 degrees Fahrenheit, until the bread is golden and firm.

The necessary ingredients are: milk, eggs, cornmeal, butter, baking powder, and salt.