Classic Corn Spoon Bread
|Butter||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Granulated sugar||1 Teaspoon|
|Light cream||125 Milliliter|
In saucepan, melt butter over medium heat; cook onion for 2 to 3 minutes or until softened.
Stir in cornmeal, salt, sugar, pepper and cinnamon; cook, stirring, for 1 to 2 minutes to coat cornmeal.
Gradually whisk in hot milk; cook, stirring constantly, until thickened and smooth, about 5 minutes.
Remove from heat; stir in cream and let cool to lukewarm.
Beat eggs well and stir rapidly into cornmeal mixture.
Pour into greased 8-cup (2 L) casserole.
Bake in 350°F (180°C) oven for 50 to 60 minutes or until puffed and golden brown.