spoon bread
Classic old-fashioned Southern spoon bread is so tasty and moist that you may never go back to eating traditional cornbread again. It is like a cross between corn pudding and corn soufflé with a scrumptiously tender custardy texture served with a spoon, hence the name spoon bread.
prep time
10 Min
cook time
35 Min
method
Bake
yield
10 serving(s)
Ingredients
- 3 tablespoons butter
- 3 cups whole milk
- 1 cup cornmeal
- 3 large eggs, beaten
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup granulated sugar
How To Make spoon bread
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Step 1Preheat oven to 375 degrees F.
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Step 2Put butter in a 1 1/2-quart casserole dish and place it in the oven.
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Step 3Heat the milk in a large saucepan until fine bubbles surface around the sides of the pan. Slowly add the cornmeal to the milk, whisking to combine.
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Step 4Once well combined, whisk several tablespoons of the hot cornmeal mixture into the beaten eggs and stir to warm the eggs. Repeat again, adding several more tablespoons of the hot cornmeal mixture and stirring.
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Step 5Add the warmed (tempered) eggs, salt, baking powder, and sugar to the cornbread mixture, stirring to combine.
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Step 6Carefully pour the mixture into the hot casserole dish and bake for 35 minutes or until lightly browned. For best results, serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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