Classic Southern-Style Spoon Bread
, 1 h 5 min, 6-8
A soft, custardy cornmeal bake, cooked spoon-soft rather than sliceable like traditional cornbread.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease a 1 1/2 quart baking dish | ||||||
| 130 g cornmeal | Cook cornmeal & milk until thick, 10-15 min | Off heat, stir in butter, salt & baking powder | Slowly fold in eggs | Pour into greased baking dish | Bake 350°F / 175°C, 45 min | Serve hot with butter |
| 950 ml milk | ||||||
| 3 tablespoons melted butter | ||||||
| 1 1/2 teaspoons salt | ||||||
| 1 1/2 teaspoons baking powder | ||||||
| 4 Eggs, whisked | Whisk eggs | |||||
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