Spoonbread is a counterpoint to usual American cornbread. Where that calls for much more cornmeal than liquid, spoonbread calls for the reverse. The earliest recipe appears to be Sarah Rutledge’s in The Carolina Housewife, published in 1847, although she calls it “Owendaw Corn Bread,” after a place, now Awendaw, near Charleston. (Her recipe named “Spoon…