White Corn Spoon Bread

"From Martha Stewart Living March 2006."
 
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Ready In:
50mins
Ingredients:
7
Serves:
8

ingredients

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directions

  • Preheat oven to 375*. Butter a 9 x 13-inch baking dish; set aside.
  • Whisk together cornmeal, milk, butter, 3 cups water, 1 tablespoon salt, and a pinch of pepper in a medium saucepan.
  • Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium. Cook, whisking constantly, until mixture has thickened, 6 to 8 minutes. Transfer to a large bowl, and let stand 15 minutes.
  • Whisk baking powder into cornmeal mixture. Whisk in eggs. Pour into prepared baking dish. Bake 20 minutes.
  • Reduce oven temperature to 350* and bake until puffed, golden and set in center, about 20 minutes more.
  • Let stand 15 minutes before serving.

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RECIPE SUBMITTED BY

I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
 
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