Memmie's Spoonbread

recipe
We used Quaker yellow cornmeal for a smooth, creamy texture.

Yield:

Makes 10 to 12 servings

Recipe from


Ingredients

3 cups boiling water
2 cups cornmeal
2 teaspoons salt
1/2 cup butter or margarine, cut up
2 cups milk
4 large eggs, lightly beaten
1 tablespoon baking powder

Preparation

Pour 3 cups boiling water gradually over cornmeal in a large bowl, stirring until smooth. Add salt and butter, stirring until well blended; let stand 10 minutes. Gradually stir in milk and eggs. Stir in baking powder. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 375° for 45 to 50 minutes or until lightly browned.

Note:

March 2004
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