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Spoon Bread Recipe

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This recipe for Spoon Bread is from Our Fun Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp + 1/4 C (1/2 stick) unsalted butter, softened
3 C milk
1 C yellow cornmeal
1 C frozen kernel corn, thawed
1 Tbsp snipped fresh chives
1 Tbsp sugar
2 tsp bottled jalapeño pepper sauce
1 1/2 tsp salt
1 tsp baking powder
1/2 tsp pepper
6 large eggs, at room temperature
Directions:
Directions:
Preheat oven to 350º F. With 1 Tbsp of the butter, grease shallow 2 qt. baking dish. In medium saucepan, over medium heat, bring milk to just under a boil. Gradually whisk in cornmeal in steady stream, cook, whisking constantly, 2 minutes, until thick and smooth. Remove from heat. Whisk in remaining butter, the corn kernels, chives, sugar, jalapeño pepper sauce, salt, baking powder and ground pepper. Let mixture cool to lukewarm Whisk in eggs. Pour into prepared dish. Bake 30 minutes, until edges are lightly golden and knife inserted in center comes out clean. Serve immediately.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a favorite side dish that I serve at Thanksgiving and Easter. Recipe was taken from McCall's Magazine 1996.

 

 

 

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