Now that John's gotten you all here by administering a well-deserved beating to Mr. Frum, I might as well tell you how to make spoon bread. You can strike a blow for principled conservatism by doing so, because old-timey people in revolutionary days used to eat a lot of spoon bread, but almost no one does nowadays, and also there are a lot of hippies around, Q.E.D. Therefore, if we all just buckle down and eat more spoon bread, we will enjoy a return to the virtues of an earlier age, such as the stoical endurance of cannibalism, and an absence of hippies. All clear? Plus, it's delicious. The grated corn off the cob is optional, but I think it adds a lot. Also non-traditional, but exceptionally good, is to put a spoonful of spoon bread in the bowl with your gumbo, instead of rice (my low-country ancestors recoil). This makes an excellent Thanksgiving dish, though I never make it for my extended family when I celebrate with them, because they insist on biscuits and pies, and there are 45 of them and only one of me. So, no time for spoon bread. Hell, we have to hire people to come mash the potatoes (this is my family in East Hampton, not the ones in South Carolina. Um, obviously, I think.)
1 c corn meal
3 c milk, divided
3 eggs, well beaten (or, separated into yoks and whites, see below)
1 t salt
3 level t baking powder
1/4 c unsalted butter, melted
(optional) kernels from 2-3 ears fresh corn: cut off shallowly, and then run the back of the knife down the cob till all the creamy bits come out. Do this in a deep bowl or it will go everywhere.
1. Preheat oven to 400.
2. Mix cornmeal and 2 c milk in heavy saucepan and cook, stirring constantly, till it becomes thick.
3. Add remaining ingredients and mix well. Turn into greased baking dish (a straight-sided soufflé dish is nice). Bake 30-35 minutes. Top will be browned and slightly cracked.
OR, add yolks along with remaining ingredients, and whip whites separately with a few grain of salt till stiff. Mix in 1/4 of whites into cornmeal mush to lighten, then fold in remaining, then bake as above. This will make a fluffier, more soufflé-like spoon-bread, also very nice.
That's all there is to it, folks. C'mon, it was good enough for the founders of our great nation!