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Ingredients
4 cups 2% reduced-fat milk
1/2 cup butter, plus more for the dish
1 cup yellow cornmeal
4 eggs, lightly beaten
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
Instructions
1/2 cup butter, plus more for the dish
1 cup yellow cornmeal
4 eggs, lightly beaten
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1. Preheat oven to 350F. Butter a 13 by 9-inch baking dish.
2. Heat milk and butter in a large saucepan over medium-high heat. When milk begins to steam, whisk in cornmeal and cook, whisking constantly, until thoroughly mixed. Remove from heat and cool until thicken slightly.
3. Whisk eggs, sugar, baking powder and salt together in a bowl. Pour into cornmeal mixture; mix well. Scrape into prepared pan.
4. Bake 30 to 40 minutes, until golden brown on top. Serve hot with butter. Makes 10 servings. Serves 12.
Recipe adapted with permission from Mollie Bryan’s Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley (Ten Speed Press, 2006).
Tips from the Test Kitchen
2. Heat milk and butter in a large saucepan over medium-high heat. When milk begins to steam, whisk in cornmeal and cook, whisking constantly, until thoroughly mixed. Remove from heat and cool until thicken slightly.
3. Whisk eggs, sugar, baking powder and salt together in a bowl. Pour into cornmeal mixture; mix well. Scrape into prepared pan.
4. Bake 30 to 40 minutes, until golden brown on top. Serve hot with butter. Makes 10 servings. Serves 12.
Recipe adapted with permission from Mollie Bryan’s Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley (Ten Speed Press, 2006).
Note: The batter can be refrigerated up to 6 hours before baking, but the baking time increases. Spoonbread reheats well in the microwave, although the consistency is drier.
Nutritional Information
Per serving: 170 calories, 11g fat, 100mg chol., 6g prot., 13g carbs., 1g fiber, 400mg sodium.
