Southern Spoon Bread
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
yellow |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
butter
melted |
|
| 2 ¼ | cups |
milk
warmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
yellow |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
butter
melted |
|
| 532 | ml |
milk
warmed |
|
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.
