Quick Southern Spoon Bread with Whole Eggs
Submitted by cap376
Quick Southern spoon bread using whole beaten eggs and baking powder for easy prep. Creamy cornmeal pudding-bread hybrid ready in an hour.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsSkip the fuss of separating eggs with this streamlined spoon bread that uses whole eggs and baking powder for reliable rise.
The cornmeal cooks right in the hot milk on the stove until thick, then gets mixed with everything else and poured straight into the casserole.
It’s not quite as ethereally light as the traditional version, but it’s tender, custardy, and ready in a fraction of the time.
Kitchen Tips
- Stir the cornmeal mixture constantly while cooking to prevent lumps from forming
- Don’t let the milk scorch on the bottom of the pan, keep heat at medium
- The center should be set but still slightly jiggly when done baking
- Eat with a fork like bread pudding, spooning it onto your plate
Ingredients
Directions
Stir together cornmeal, baking powder and salt.
In a 1 quart casserole dish pour: beaten eggs and melted butter.
Heat milk until it starts boiling, being careful not to scorch it.
Sprinkle in the dry ingredients, stirring vigorously with wooden spoon.
Cook and stir for 2 or 3 minutes, as it thickens, mix with eggs in casserole.
Bake 425 for 45 minutes. Serve From casserole with a spoon. Add butter. Eat with fork.
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