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Spoonbread is too tender to be sliced with a knife. It is portioned out with a spoon. A Mid-South side dish made with milk or buttermilk and corn meal, it is more the consistency of lightweight polenta or a fairly heavy soufflé than a bread loaf. A spoon or fork is needed to eat it; the center may be nearly as moist as custard, while the top and edges can be more rugged. It is a rarity in the 21st century South, except in restaurants that make a point of honoring culinary history. Spoonbread goes back to Colonial times; it is said that George Washington was its biggest fan.