Spoon Bread

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Spoon Bread

2 2/3 cup water
2 teaspoons salt
1 cup yellow cornmeal
2 tablespoons butter
4 eggs
1 cup buttermilk (or nonfat milk with 1 tsp vinegar)
1/3 cup half-and-half or light cream (or nonfat milk)

Preheat the oven to 425 degrees. In a large sauce pan, bring the water and salt to boiling. Gradually whisk in the cornmeal. Cook, stirring frequently, over medium-low heat for 5 to 8 minutes or until the mixture becomes very thick and begins to pull away from the side of the pan. (Note, a microwave may be used for this step: bring the water and salt to boiling in a large glass mixing bowl using the HIGH setting. Gradually whisk in the cornmeal. Microwave on high for 5 – 8 minutes on HIGH, stirring every 1 – 2 minutes, until the mixture becomes very thick and begins to pull away from the side of the bowl). Remove from heat; cool slightly.

In a medium bowl, wish together the eggs, buttermilk, and half-and-half. Stire the egg mixture into the cornmeal mixture. Pour the batter into a greased 1 ½-quart casserole dish. Bake 35 – 40 minutes or until golden brown and a knife inserted neat the center comes out clean. Serve immediately.
 
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