My Favorite Childhood Spoon Bread |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This recipe is another of my old standby recipes for good old southern spoon bread. Ingredients:
4 eggs |
1/3 cup sugar |
3/4 cup butter |
3 1/4 cups milk |
1 teaspoon salt |
2/3 cup cornmeal, plus |
1 tablespoon cornmeal |
Directions:
1. Preheat oven to 350 degrees.
2. Beat eggs and sugar together until volume of eggs is doubled.
3. In a pan on a burner at low heat, melt butter, then add milk and heat until not quite boiling.
4. Add salt to milk and butter mixture.
5. Add the corn meal gradually and cook over low heat, making sure you stir constantly, for about 5 minutes, until very thick.
6. Remove from heat and fold in beaten eggs.
7. Grease a 2 quart casserole and pour mixture into it.
8. Bake at 350 degrees for approximately 1 hour to 1 hour and 15 minutes or until a knife comes out clean.
9. Serve hot with plenty of butter.
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