Recipe courtesy of Norma Jean Darden
Mom Sampson's Spoonbread
Getting reviews...
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 182
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 92 mg
- Sodium
- 319 mg
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 182
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 92 mg
- Sodium
- 319 mg
Ingredients
Directions
- Preheat oven to 375 degrees. Slowly add cornmeal to the boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes, then pour into a greased casserole and bake for 35 minutes or until golden brown. Spoon out while piping hot and pass the butter!
