Corn Spoon Bread Recipe
Ingredients
1 qt. milk
1 cup yellow cornmeal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
4 eggs
2 tablespoons butter or margarine
2 teaspoons salt
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon pepper
2 cups corn kernels (fresh, frozen, or canned)
Directions
Scald milk in top of a double boiler over simmering water.
Add cornmeal to scalded milk gradually, stirring constantly.
Mix in onion and parsley.
Cook over boiling water until thickened, about 10 minutes, stirring frequently and vigorously.
Meanwhile, beat eggs in a large bowl until thick and piled softly.
Remove double boiler top from water.
Stir in butter.
Blend salt, sugar, baking powder, and pepper; stir into cornmeal mixture.
Add hot mixture gradually to eggs, beating constantly.
Mix in corn.
Turn into a buttered 2-quart casserole.
Bake at 425°F 40 to 45 minutes, or until top is browned.
Add cornmeal to scalded milk gradually, stirring constantly.
Mix in onion and parsley.
Cook over boiling water until thickened, about 10 minutes, stirring frequently and vigorously.
Meanwhile, beat eggs in a large bowl until thick and piled softly.
Remove double boiler top from water.
Stir in butter.
Blend salt, sugar, baking powder, and pepper; stir into cornmeal mixture.
Add hot mixture gradually to eggs, beating constantly.
Mix in corn.
Turn into a buttered 2-quart casserole.
Bake at 425°F 40 to 45 minutes, or until top is browned.
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