White Corn Spoon Bread
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1⁄2 cup unsalted butter, melted (plus more for baking dish)
- 2 cups stone-ground white cornmeal
- 3 cups water
- 3 cups whole milk
- coarse salt & freshly ground black pepper
- 2 1⁄2 teaspoons baking powder
- 6 large eggs, beaten
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
Bren_in_L.R.
Little Rock, Arkansas
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.