OLD FASHIONED SPOON BREAD
As a child growing up with a southern born mixed heritage grandmother we had the pleasure of experiencing all of her wonderful soulful recipes. From Sweet Potatoe Biscuits to Sweet Potato Pone. To Corn pudding to turnip greens with turnips. Soooo many love filled dishes all passed down through the generations. One of my...
Provided by Kadijah James
Categories Savory Breads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350° and gather your ingredients.
- 2. Grease an 8-inch baking dish or 1 1/2-quart casserole or a small cast iron pan.
- 3. Mix cornmeal and salt in a mixing bowl ( add the baking powder until step 7).
- 4. Gradually add the boiling water while whisking out the lumps. Add the melted butter and stir to blended. Let the mixture rest for about 5 minutes.
- 5. Whisk the milk into the cornmeal mix
- 6. In a small bowl, beat the eggs thoroughly.
- 7. Whisk the beaten eggs into the cornmeal mixture along with baking powder. Blend well with a whisk or electric mixer. (Preferably a whisk as you dont want to over work the batter)
- 8. Turn the batter into the prepared baking dish.
- 9. Bake for about 35 minutes, or until set and lightly browned.
- 10. Once out of the oven top with butter and honey while hot. Serve hot with lots of butter. Enjoy!!!!
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