Ingredients
-
1
-
2/3
-
1
-
1/4
-
1 1/3
-
2/3
-
2
-
1
-
-
-
-
-
-
-
Directions
Spoon Bread Souffl, This recipe has the taste of cornbread, with a creamy texture It’s almost a cross between a souffle and cornbread Great comfort food! Serves 2 , I made this tonight as my first souffle and my first spoonbread all in one It rose beautifully We thought the portions were a bit large and would probably make it into three servings We also felt it was a bit bland and could use a touch more sweet and salt I’m not sure how to adjust those without messing with the souffle aspect, but I simply salted my bites and loved the texture I’ll be excited to eat my other half tomorrow Thanks, Pimienta!, I have been making this dish for breakfast for several months and it is always great It is wonderful with berries and syrup Thank you for a great dish
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Use the Butter or Margarine to Grease Two 2-Cup Baking Dishes. |
|
3
Done
|
Sift the Cornmeal, Sugar and Salt Together. Pour in the Water and Stir Until Smooth. |
|
4
Done
|
Beat in the Milk, Eggs and Baking Powder. |
|
5
Done
|
Pour the Batter Into the Greased Dishes. Set on a Cookie Sheet and Bake For 25-30 Minutes, Until Puffed and Golden Brown. |
