My Mother's Spoon Bread

"This recipe from my mother, Margaret Cousins Matteson of Oxford, NC makes wonderful spoon bread. I have made this innumerable times. If you have leftovers, pan them with butter and serve with molasses."
 
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Ready In:
1hr 5mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Mix together the corn meal, water, salt, bring to a boil and cook for 5 minutes, stirring constantly. Beat the egg yolks and whites separately, then add the milk and then the melted butter to the yolks, Add this to the meal mixture and then fold in the stiffly beaten egg whites. Preheat your oven to 400°F Place the mixture in a greased 2 quart souffle dish or casserole dish and bake for 45-50 minutes until completely brown.

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Reviews

  1. I tried this & it was pretty easy & simple to make. To me it was too salty, so I would cut the salt down to 1 teaspoon if you are gonna try this. Also I added some sugar to it, about a teaspoon or so I didn't measure it. I will try this again, just won't add that much salt next time. Thanks for sharing.
     
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RECIPE SUBMITTED BY

Grew up in NC, lived for 27 years in Chicago, vacationed in Charleston, SC, now live in Copenhagen.
 
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