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Double Corn Spoon Bread Recipe
|Milk||3 1⁄2 Cup (56 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Canned cream style corn||1 Pound (2 Cup, 1 Can)|
|Eggs||5 , well beaten|
Calories 489 Calories from Fat 184
% Daily Value*
Total Fat 21 g31.6%
Saturated Fat 9.6 g47.8%
Trans Fat 0 g
Cholesterol 300.2 mg
Sodium 1472.8 mg61.4%
Total Carbohydrates 62 g20.6%
Dietary Fiber 4 g16%
Sugars 14.5 g
Protein 19 g37.8%
Vitamin A 15.5% Vitamin C 8.7%
Calcium 26.2% Iron 16.5%
*Based on a 2000 Calorie diet
Mix cornmeal with salt and remaining milk.
Add to hot milk; cook, stirring, until thick; cover and cook for about 5 minutes.
Add corn and cook for a few minutes longer.
Add butter and stir until melted.
Fold in eggs.
Put in greased 2-quart casserole.
Bake in preheated moderate oven (375° F.) for 1 hour, or until firm but light.
Serve at once with lots of butter. (Spoon bread will sink when removed from oven.)