Technology never ceases to amaze.
Due to tech difficulties, this post is a day late, 7 time zones behind and photo-less (edit: photo up now). But that’s okay, because I’m on an adventure. You can hear about that later. For now, here’s MFK Fisher.
I checked out Fisher’s How to Cook a Wolf from the library and was highly skeptical of it. I mean, it was published in the middle of WWII. Silly me. As soon as I cracked it open, Fisher began surprising me. In fact, I was reading a quotation to my father while we were watching a highly belligerent young man being arrested on the 4th, sitting on a sleeping bag, and watching a goose decided whether the other end of our two foot by three foot patch was comfortable enough for him or her. My dad started laughing (startling the goose) and exclaimed, “She’s got a wicked sense of humor. I didn’t expect that from a cookbook writer 70 years ago.”
Humor aside, her spoonbread recipe was amazing. It’s light and fluffy for a cornmeal based dish, not as stiff and sticky as polenta, and uses up some of the 8 dozen eggs the hens at home lay every week.
Adapted from MFK Fisher’s How to Cook a Wolf
Allow 50 minutes. Serves 8.
1 1/2 cups cornmeal
2 cups boiling water
1 1/2 cups milk
1) Preheat oven to 350 degrees. Grease baking dish.*
2) Mix together the cornmeal and boiling water until smooth, then beat in eggs and butter.
3) Slowly drizzle in milk, stirring until mixture is completely smooth.
4) Bake for 40 minutes, or until a knife inserted in the center comes out completely clean. Serve warm.
*I used a large deep dish pie pan.