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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

My Favorite Spoonbread Recipe

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This recipe for My Favorite Spoonbread, by , is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Stapp

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. cornmeal
(I don't know whether stone-ground or water-ground is best)
1/2 tsp. salt
1/2 c. boiling water
1-1/2 T. butter melted
1-1/2 c. milk
1 large egg
1 tsp. baking powder

Directions:
Directions:
Preheat oven to 350F. Grease a small baking dish. Combine the cornmeal and salt in a mixing bowl. Gradually add the boiling water while whisking out any lumps. Add the butter and stir to blend. Let the mixture set for a little while. Whisk the milk into the cornmeal mixture.

In a small bowl, beat the eggs thoroughly. Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Turn the batter into the prepared baking dish. Bake for about 35 minutes or until set and lightly browned.

Serve the spoon bread hot. Your doctor may disagree, but butter and cheddar cheese are wonderful toppings for this.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
45 minutes? About 10 to prepare and 35 to bake
Personal Notes:
Personal Notes:
When I want a little comfort food, this pudding-y cornbread is perfect for me. Cornmeal can be kind of grainy and can make me choke. This lets me savor the flavor without that difficulty.

 

 

 

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