Wild Rice Spoon Bread
Delicious but a bit salty...I think 1/2 tsp of salt would be sufficient.
Yield
4 servingsPrep
25 minCook
60 minReady
85 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
wild rice
cooked |
|
| ¼ | cup |
cornmeal
|
|
| 2 | cups |
buttermilk
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
butter
melted |
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
wild rice
cooked |
|
| 59 | ml |
cornmeal
|
|
| 473 | ml |
buttermilk
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
butter
melted |
|
| 2.5 | ml |
baking soda
|
|
Directions
Combine ingredients together and mix to form smooth batter.
Put batter in a greased baking dish and bake at 325 degrees for 1 hour.
