Corn Spoon Bread Recipe
An empty belly is a great cook and Corn Spoon Bread is a great way to fill it. The first taste of this delightful Corn Spoon Bread from the Canadian cuisine is enough to addict you to it for life! This Corn Spoon Bread is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
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.
