Ingredients 2 cup milk 1/2 cup cornmeal, ground, fine stone, white or yellow 3/4 teaspoon salt 1 tablespoon butter, or margarine 2 each eggs, beaten
Directions: Mix milk, cornmeal and salt in top part of double boiler. Put over boiling water and cook, stirring constantty, 15 minutes or until mixture is the consistency of thin mush. Remove from heat, add butter and quickly stir into eggs. Turn into greased 1 quart casserole. Set on trivet in cooker and add 1 inch of hot water. Arrange a sheet of foil loosely over top of casserole. Cover and cook on high 1 1/2 to 2 hours or until bread is firm. Serve at once with butter. Makes 4-6 servings.
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Sweet Corn Spoonbread
RECIPE:
Sweet Corn Spoonbread - This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!
INGREDIENTS: 1 (8.5-ounce) package JIFFY Corn Muffin Mix 1 (14.75-ounce) can cream style corn 1 cup corn kernels, frozen, canned or roasted 1/2 cup sour cream 1/2 cup plain yogurt* 1/4 cup unsalted butter, melted 2 large eggs 2 tablespoons sugar 1/4 teaspoon salt
DIRECTIONS: 1. Preheat oven to 375 degrees F. Lightly oil a 12-inch oven-proof skillet or coat with nonstick spray. 2. In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt. 3. Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes. 4. Serve warm.
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Put country ham to good use in this classic Southern-style spoonbread.
SPOON BREAD (SUPERB!!)
#HowToMakeSpoonBread #HowToMakeCornbreadCasserole #CornPudding #SideDish Spoon Bread (or Spoonbread) is a popular southern side dish loaded with cream style corn, yellow corn kernels, cheddar cheese, and sour cream... in a delicious crust. Served and eaten with a spoon.
PRINTABLE RECIPE...
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