|Nutritional Guidelines (per serving)|
|Servings: 4-6 Small Servings (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This spoonbread is easy to make with boiled cornmeal, milk, and eggs. The spoonbread is served from the baking dish with a spoon.
- 1 cup cornmeal (white)
- 2 cups water
- 1 teaspoon salt
- 1 cup milk (cold)
- 2 large eggs (well beaten)
- 2 tablespoons melted butter
In a large saucepan, combine cornmeal with 2 cups of water.
Add 1 teaspoon of salt.
Bring mixture to a boil.
Then lower the heat and cook, stirring constantly, for 5 minutes.
The mixture will be very stiff. Remove from heat and slowly stir in 1 cup of cold milk.
Stir in the beaten eggs and melted butter.
Preheat oven to 400 F.
Heat a greased 1 1/2 to 2-quart baking dish or 8-inch square baking dish.
Pour the well-blended batter into the hot baking dish.
Bake for about 40 minutes or until firm in the middle and nicely browned.
Serve hot, straight from the baking dish.