Just in case you've been living under a rock somewhere here in Xangaland, Lena (ItsWhatEyeKnow) is hosting a Xanga Thanksgiving Smorgasbord.

Get on over there and tell her you want to come so she can assign something for you to bring to the party!

http://itswhateyeknow.xanga.com/734975590/a-xanga-thanksgiving-and-youre-invited

I'm taking good old southern spoon bread. If you've never eaten it, you just don't know what you've missed.

It's basically a cornbread souffle, sinfully delicious, and so easy to make!

First things first, we got new cookware. T-Fal! WOOHOO!

Now, to the recipe.

Combine one cup conmeal and two cups milk in a saucepan, and cook over low heat til the consistency of mush, stirring frequently.

Should be moderately stiff, like this.

Remove from heat and transfer to a mixing bowl.

Mix in one cup milk, one teaspoon salt, one teaspoon baking powder, three beaten egg yolks, and two tablespoons of salad oil.

With a mixer, beat three egg whites til stiff peaks form.

Gently fold the egg whites into the batter.

Pour batter into a well greased 2 1/2 quart baking dish.

Bake in a preheated 325 degree oven for 1 hour.

While it was in the oven, Karen slow braised some breaded pork chops and fixed a little fresh asparagus.

It's been in the oven for 30 minutes and is rising perfectly!

*ding*

It's done, and it's dinnertime in Kentucky!

Mmmmmmm!

Pork chops, spoon bread smothered in sweet cream butter, and asparagus.

I feel a nap coming on soon!

As good as spoon bread is with pork, it's even better with roasted turkey, stuffing, and gravy!

Thanksgiving will be here before you know it, so get on over to Lena's and sign up.

I'm really getting curious as to how she's going to work all these entries into one Xangan Thanksgiving post!

You can see an update on who's coming and what they're bringing here.