Easy Basic Spoonbread
User Rating
This spoonbread is easy to make with boiled cornmeal, milk, and eggs. The spoonbread is served from the baking dish with a spoon.
See Also
Mountain Spoonbread
Spoon Bread with Corn
Cheddar Spoon Bread with Bacon
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; 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° and 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. This quantity provides 4 to 6 small servings; for more, double the recipe.
This spoonbread is easy to make with boiled cornmeal, milk, and eggs. The spoonbread is served from the baking dish with a spoon.
See Also
Mountain Spoonbread
Spoon Bread with Corn
Cheddar Spoon Bread with Bacon
Ingredients
- 1 cup white cornmeal
- 2 cups water
- 1 teaspoon salt
- 1 cup cold milk
- 2 large eggs, well beaten
- 2 tablespoons melted butter
- Prep Time: 0 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
Preparation
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; 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° and 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. This quantity provides 4 to 6 small servings; for more, double the recipe.