Southern Spoon Bread
By Paula Deen
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Featured in:
Paula Deen's Southern Cooking Bible
Difficulty: Easy
Prep time: 10 minutes
Cook time: 60 minutes
Servings: 6
Ingredients
- 1 cup stone-ground cornmeal
- 1½ cups water
- 1½ teaspoons Salt
- 4 tablespoons (½ stick) Butter, cut into small bits
- 1 cup cold whole milk
- 2 large eggs, lightly beaten
- 1 cup shredded Cheddar cheese, optional
Directions
Preheat the oven to 375˚F. Grease an 8-inch square baking pan with butter, oil, or cooking spray.
In a small saucepan, combine the cornmeal, salt, and 1½ cups water. Bring to a simmer over medium-high heat and cook until most of the liquid has been absorbed, about 10 minutes. Whisk in the butter until melted. Remove the pan from the heat and whisk in the milk. Slowly whisk in the eggs.
Scrape the mixture into the prepared pan. Bake until golden and almost firm, 45 to 50 minutes. Spoon out onto plates while hot.
Cook’s Note: If you like a richer spoon bread, you can add the cheddar into the batter before baking.