Gangy’s Spoon Bread
Spoon bread is an old Southern favorite, and it’s beloved in many parts of Texas, too. I’ve heard numerous stories about the origin of its name—some say it is derived from a similar-sounding Indian precursor, others suggest it’s named for the utensil customarily used to eat this softer, smoother version of cornbread. I often bring spoon bread to potlucks, where it can be counted on to stir up old memories. (A version reportedly was served at Thomas Jefferson’s Monticello.) This recipe came from Gangy—the favorite grandmother of one of my oldest and dearest friends, Kristen Ohmstede. Kristen’s grandmother served it often with butter and blackberry jam and to this day, that’s the only way Kristen will eat it.
