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Custardy Spoon Bread

 

A scrumptious bread that's quick and easy to make and will be one of your kid's favorites for a long time to come.
18

Yield

4

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

2 cups milk
½ cup cornmeal
ground, fine stone, white or yellow
¾ teaspoons salt
1 tablespoon butter
or margarine
2 large eggs
beaten

Directions

Mix milk, cornmeal and salt in top part of double boiler. Put over boiling water and cook, stirring constantty, 15 minutes or until mixture is the consistency of thin mush.

Remove from heat, add butter and quickly stir into eggs. Turn into greased 1 quart casserole. Set on trivet in cooker and add 1 inch of hot water. Arrange a sheet of foil loosely over top of casserole. Cover and cook on high 1½ to 2 hours or until bread is firm.

Serve at once with butter.

Makes 4 to 6 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 17642% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 553mg 23%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 17g
Vitamin A 9% Vitamin C 0%
Calcium 16% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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