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Double Corn Spoon Bread

Global.Potpourri's picture
Ingredients
  Milk 3 1⁄2 Cup (56 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Canned cream style corn 1 Pound (2 Cup, 1 Can)
  Butter/Margarine 2 Tablespoon
  Eggs 5 , well beaten
Directions

Heat 3 cups milk in top part of double boiler over hot water.
Mix cornmeal with salt and remaining milk.
Add to hot milk; cook, stirring, until thick; cover and cook for about 5 minutes.
Add corn and cook for a few minutes longer.
Add butter and stir until melted.
Cool slightly.
Fold in eggs.
Put in greased 2-quart casserole.
Bake in preheated moderate oven (375° F.) for 1 hour, or until firm but light.
Serve at once with lots of butter. (Spoon bread will sink when removed from oven.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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