Spoon Bread

Spoon bread is a Southern style corn bread made in a casserole, so delicate that it must be served with a spoon. Ideally this recipe should come out almost pudding-like in consistency.

2¾ C. milk
2 T. butter
1 C. yellow corn meal
1 t. salt
2 t. baking powder
1 T. sugar or 3 T. honey
4 eggs, whisked (or 1 C. egg substitute)
14 oz. can of cream style corn
14 oz. can of whole kernel corn
4-8 oz. diced green chiles (1-2 sm. cans) (optional)

Put the milk and butter in a sauce pan and bring it to a boil. Take it off the heat immediately and put it in a mixing bowl. Gradually stir in the corn meal. Blend in the salt, baking powder and sugar or honey. Blend in the eggs. Blend in the cream style corn and whole kernel corn. (Discard the water from the whole kernel corn.) Bake in a 350° oven for 30-40 minutes or until top starts getting golden brown and middle is just barely set. Makes about 8-10 servings.

Proportions for half of the above

1¼ C. + 2 T. milk
1 T. butter
½ C. yellow corn meal
½ t. salt
1 t. baking powder
1 T. sugar or 3 T. honey
2 eggs, whisked (or ½ C. egg substitute)
½ of a 14 oz. can of cream style corn
½ of a 14 oz. can of whole kernel corn
2-4 oz. diced green chiles (½ or 1 sm. can) (optional)

Credit: My own original recipe.

Filed under Side Dishes   Tagged bread, original, signature, vegetables