Spoonbread

Spoonbread is a colonial cornbread recipe that goes well with Roasts and other traditional American foods.

Prep Time 15

Cook Time 30

Course Side Dish, Snack

Cuisine American

Servings 6 People

1 Oven Pre-heat to 425F (220C)
1 Baking Dish oven-safe; I use a 8x11inch 2qt dish because I like the crunchy corners

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

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.