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.
Yield
4 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| ½ | cup |
cornmeal
ground, fine stone, white or yellow |
|
| ¾ | teaspoons |
salt
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 118 | ml |
cornmeal
ground, fine stone, white or yellow |
|
| 3.8 | ml |
salt
|
|
| 15 | ml |
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.
