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Corn Spoon Bread From Scratch

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Ingredients

Adjust Servings:
1/2 cup yellow cornmeal
2 cups milk, divided
2 tablespoons butter
3/4 teaspoon salt
1 dash crushed red pepper flakes
1 cup frozen corn, well drained
2 eggs
fresh ground white pepper

Nutritional information

514.1
Calories
244 g
Calories From Fat
27.1 g
Total Fat
14.7 g
Saturated Fat
276.2 mg
Cholesterol
1156.6 mg
Sodium
52.3 g
Carbs
4.2 g
Dietary Fiber
0.6 g
Sugars
19.4 g
Protein
211g
Serving Size

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Corn Spoon Bread From Scratch

Features:
    Cuisine:

    This was very good. I added a couple of tablespoons of sugar to the recipe since we like ours a little sweeter. We took it to a party and it went over very well. I think next time I'll add additional pepper flakes, or some green chili peppers for more seasoning. thanks

    • 95 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Corn Spoon Bread from Scratch, No Jiffy mix and no shortening!, This was very good I added a couple of tablespoons of sugar to the recipe since we like ours a little sweeter We took it to a party and it went over very well I think next time I’ll add additional pepper flakes, or some green chili peppers for more seasoning thanks


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    Steps

    1
    Done

    Spoon Cornmeal Into Heavy-Bottomed Pan and Gradually Add 1 Cup Milk, Mixing to Blend Completely.

    2
    Done

    Add Remaining 1 Cup Milk and Cook Over Medium Heat, Stirring Constantly, Until Smooth.

    3
    Done

    Remove from Heat; Stir in Butter, Salt, Red Pepper Flakes, and Corn.

    4
    Done

    Season to Taste With Pepper and Stir in Eggs.

    5
    Done

    Cook Over Low Heat Until Thick, About 5 Minutes.

    6
    Done

    Spoon Into Buttered 1-Quart Glass Baking Dish and Bake at 350f Until Firm, Raised and Lightly Browned, About 1 Hour.

    7
    Done

    Remove from Oven and Serve Immediately, as Spoon Bread Will Deflate. Makes 2 Entree Servings.

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    Simon Nelson

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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