|Nutritional Guidelines (per serving)|
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.
- 3 1/2 cups milk
- 1 cup yellow cornmeal
- 2 teaspoon salt
- 1 can (about 1 pound or 2 cups) cream-style corn
- 2 tablespoons butter
- 5 eggs, well beaten
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. Serves 6.
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