Spoon Bread

Serves: 5
Total Calories: 206


1 cup cornmeal
3 cups milk, divided
3 eggs, beaten
2 teaspoons baking powder
1 tablespoon butter, melted
2 teaspoons salt


Combine cornmeal and 2 cups milk in a saucepan over medium heat; bring to a boil, stirring constantly. Add remaining milk, eggs, baking powder, butter and salt. Pour into a greased one-quart casserole dish. Bake at 400 degrees for about 35 minutes, or until a knife inserted in the center comes out clean. Serve warm.

Tip: Think flea-market fresh when decorating the kitchen for summer. An enamelware colander filled with soil can hold a collection of herbs or pretty pansies, while a vintage child-size watering can is the perfect size for just-picked garden blooms.

Nutritional Facts:

Serves: 5
Total Calories: 206
Calories from Fat: 63

This Spoon Bread recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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