Spoon Bread
Summary
| Yield | |
|---|---|
| Source | adapted from Joy of Cooking - All About Breakfast & Brunch |
| Prep time | 10 minutes |
| Recipe Types | breads |
Description
Quick & easy to put together, this batter makes a moist corn bread.
Ingredients
| 1 | c | all purpose flour |
| 3⁄4 | c | cornmeal |
| 1 | t | baking powder |
| 1⁄2 | t | baking soda |
| 2 | large eggs, lightly beaten | |
| 2 | c | milk or buttermilk |
| 2 | T | butter, melted (plus more for the pan) |
| 2 | T | sugar |
| 1 1⁄2 | T | white vinegar (omit if using buttermilk) |
| 1⁄2 | t | salt |
Instructions
Preheat the oven to 350 F. Place an ungreased 8x8" baking dish in the oven to heat.
Whisk together the dry ingredients (flour through baking soda) in a medium bowl.
Whisk together the wet ingredients (eggs through salt) in a large bowl.
Add the dry ingredients to wet and stir just until free of lumps.
Add a tablespoon of butter to the hot baking dish; tilt to melt the butter and coat the dish. Scrape the batter into the dish and spread evenly. Bake until a knife inserted in the centre comes out clean, 45-50 minutes. Let stand for about 10 minutes before serving. Serve hot or warm.
Notes
The original recipe calls for pouring one cup of heavy cream over the batter after spreading it in the baking dish. Do not stir the cream in; it will become a custardy layer on top of the spoon bread. I don't do this step because I find the dish rich enough on it's own.