Memmie's Spoon Bread
Yield
2 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
sifted |
|
| 1 ½ | cups |
water
boiling |
|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
sifted |
|
| 355 | ml |
water
boiling |
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 3E+1 | ml |
butter
|
|
Directions
Pour boiling water over corn meal slowly, stirring until smooth.
Stir in butter and salt.
Let cool slightly.
Add milk and beaten eggs.
Mix well and LASTLY fold in baking powder.
Pour into lightly-greased baking dish and bake at 375 to 400 degrees F for 40 minutes or until brown.
Spoon out and serve immediately with butter or gravy.
