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White Corn Spoon Bread

From Martha Stewart Living March 2006.

Ready In:
50mins
Serves:
Units:

ingredients

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 MADE WITH LOVE BY

@Bren in LR
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@Bren in LR
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"From Martha Stewart Living March 2006."
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  1. Bren in LR
    From Martha Stewart Living March 2006.
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