Spoonbread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cornmeal,
1 1/2 t: Ssalt,
1 cup: Water,
2 cup: Milk, hot
2: Eggs, beaten
3 tbsp: Shortening, melted
Parsley sprigs, opt.
Directions:
Combine cornmeal and salt in a medium saucepan; stir in water.
Gradually add milk, stirring unitl smooth. Place over low heat;
cook, stirring constantly, until thickened.
Spoon a small amount of hot mixture into eggs, and mix well. Add egg
mixture to remaining hot mixture, stirring constantly. Add
shortening, stirring well. Pour into a well-greased 1-1/2 quart
baking dish, and bake at 375 degrees for 40 to 50 minutes. Garnish
with parsley, if desired.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp
Gradually add milk, stirring unitl smooth. Place over low heat;
cook, stirring constantly, until thickened.
Spoon a small amount of hot mixture into eggs, and mix well. Add egg
mixture to remaining hot mixture, stirring constantly. Add
shortening, stirring well. Pour into a well-greased 1-1/2 quart
baking dish, and bake at 375 degrees for 40 to 50 minutes. Garnish
with parsley, if desired.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Source from luhu.jp