SOUTHERN SPOON BREAD
Rather like a savory pudding, this comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and butter an 8" baking dish.
- Sift corn meal and mix with boiling water, stirring until smooth and free from lumps.
- Add salt, butter and milk.
- Separate eggs; beat whites until light, yolks until light.
- Add eggs to batter.
- Pour batter in prepared dish and bake 45 minutes.
- This dish should be served in the same dish as it is baked inches.
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Farah Sheraz
[email protected]This recipe was easy to follow and the spoon bread turned out great! I made a few substitutions (used almond milk instead of regular milk and added some chopped green chiles) and it was still delicious. I will definitely be making this again.
Ch Mohib Saleem
[email protected]Meh.
Stewart Adams
[email protected]This recipe was a hit at my dinner party! I followed the instructions exactly and it turned out perfectly. The cornbread was moist and fluffy, and the cheese and bacon added a delicious flavor. My guests raved about it and asked for the recipe. I wil