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Servings: 6 Servings
Amount per serving
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Total Carbohydrate 38g
Dietary Fiber 2g
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This is a basic, popular spoonbread made with the addition of cream-style corn and a generous amount of eggs. This is an excellent side dish/bread for a holiday meal or family dinner. The spoon bread goes well with a ham meal, beans, or greens.
Heat 3 cups milk over hot water in top of double boiler. Mix cornmeal with remaining milk and salt; add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes.
Add corn to the cornmeal mixture and cook for 3 minutes longer. Add butter and stir until butter has melted. Fold in beaten eggs. Transfer mixture to a greased 2-quart casserole. Bake at 375° for 1 hour, or until firm but light (It will sink when removed from oven). Serve immediately with butter.