Spoonbread
Spoonbread is a colonial cornbread recipe that goes well with Roasts and other traditional American foods.
Equipment
- 1 Oven Pre-heat to 425F (220C)
- 1 Baking Dish oven-safe; I use a 8x11inch 2qt dish because I like the crunchy corners
Ingredients
- 1 cup Cornmeal You will want a medium or fine ground; do not use coarse ground or the spoonbread will be gritty
- 1 tsp Salt
- 2 cups Boiling Water
- 1 cup Milk
- 4 Large Eggs
Instructions
- Preheat your oven to 425F (220C) and boil your water.
- Place the butter into your baking dish and put dish in the oven to melt the butter. Be cautious not to burn the butter.
- Mix the cornmeal, salt, and boiling water. Beat with a whisk or fork until lumps are gone. Stir the milk in first to cool off the mixture a bit. Then stir in the eggs. Whisk again until all lumps are gone.Note: If you add the eggs to the boiling water you will cook the eggs and the spoonbread will be eggy. So add the milk first.
- Make sure the melted butter coats the dish, then pour your mixture into your dish. Bake 25-30 minutes and serve warm. Sometimes I broil it for a minute at the end to get a bit of crunch in the crust. The end result should be almost like a firm custard.