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Individual Spoonbreads

Yield 6 servings


  • 1 cup cornmeal
  • 2 cups boiling water
  • 3/4 teaspoon salt
  • 3 tablespoons butter or margarine
  • 4 eggs
  • 1 cup milk

How to Make It

  1. Combine cornmeal, boiling water, and salt in a medium saucepan; cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat. Add butter, stirring until melted.

  2. Beat eggs until thick and lemon colored. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Add milk, stirring until batter is smooth.

  3. Pour into 6 lightly greased 10- ounce custard cups. Bake at 425° for 25 minutes or until a knife inserted in center comes out clean.

Oxmoor House Homestyle Recipes