Crusty Soft-Center Spoon Bread

Truth is, it wasn’t much more than a slightly softer version of regular corn bread, but the golden brown, crusty edges in combination with the melt-in-your-mouth buttery center was like eating one of those baked mac n’ cheeses where you crack off the burnt cheese on the end of the casserole dish and douse it in warm, melty cheese noodles and… egads, it’s good. And very, very easy to make, too. Perfect for a day when you’d rather be back on a tropical island drinking cocktails at noon, but instead you’ve got bread to bake.
Photo by Darlene C.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup all-purpose flour

  • 1

    tbsp sugar

  • 1

    tsp salt

  • 1

    tsp double-acting baking powder

  • Add:

  • 3/4

    cup yellow cornmeal

  • Stir in until well blended:

  • 1

    beaten egg

  • 1

    cup milk

Directions

Melt in a high-rimmed 8 x 8-inch baking dish: 2 tbsp butter Pour in the batter. Pour over the top: 1/2 cup milk Bake 45 minutes or more, until good and crusty. (My overzealous oven completed its task in 38 minutes.)

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