Spoon Bread Recipe - Cooking Index
Spoon Bread Recipe - Cooking Index
| 2 1/2 cups | 592ml | Water |
| 1 teaspoon | 5ml | Salt |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 4 | Eggs | |
| 1 cup | 237ml | Milk or buttermilk - see * Note |
| Butter - for greasing |
* Note: Both milk and buttermilk work well, but I think the buttermilk gives a nice tartness.
Bring water and salt to boil in medium saucepan over medium heat. Slowly pour in cornmeal, stirring briskly to get rid of lumps. Stir until smooth and blended, 1 minute. Remove from heat.
Beat eggs with whisk in small mixing bowl. Whisk in milk. Whisk into cornmeal mixture. Be sure to mix everything together smoothly. Spread batter evenly with spatula into 8- by 8- by 2-inch glass baking dish of which bottoms and sides have been generously greased.
Bake at 400 degrees until toothpick inserted in center comes out clean about 25 to 35 minutes. (Start checking Spoon Bread at 25 minutes.) Cool about 10 minutes. Slice and serve hot.
This recipe yields 4 to 6 servings.
Each of 6 servings: 154 calories; 456 mg sodium; 145 mg cholesterol; 4 grams fat; 20 grams carbohydrates; 7 grams protein; 0.14 gram fiber.
Source:
The Los Angeles Times, 08-18-1999
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