Virginia Spoonbread

Oxmoor House
6 to 8 servings

Ingredients

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1 cup cornmeal
2 cups milk, scalded
3 eggs, beaten
1 tablespoon butter or margarine
2 cups milk
1 teaspoon salt
2 teaspoons baking powder

Preparation

Combine cornmeal and scalded milk in a large saucepan; mix well. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Gradually add eggs and butter; stir until butter melts. Stir in remaining ingredients.

Pour mixture into a greased 2- quart casserole. Bake at 350° for 1 hour or until set. Serve immediately.

Created date

February 2010