I have a spiral notebook where I keep copies of recipes that I would really like to try. I am slowly making my way through them. This recipe of Spoon Bread has been in my notebook for quite some time, even before my new-found fascination with cornmeal.
I do not have much to share except that I quite liked this dish and will be making it again. The recipe calls for 1 teaspoon of salt. That is too much for my taste; 1/2 teaspoon is about right for me. I made a substitution with the milk. The recipe calls for 1 cup of milk, a reasonable amount, even in my cheap book. I do not have any milk and it is just too expensive right now for me to buy it but I do always have half-and-half for my coffee in the fridge. Since the milk was going to be baked, anyway, I used 1/4 cup half-and-half and 3/4 cup of water. This seemed to work just fine for me.
 |
| Cornmeal |
 |
| From top left clockwise: eggs, butter, salt, and baking powder |
 |
| Half-and-half and water combination |
 |
| Milk and egg mixture |
 |
| Cooling cornmeal and baking powder |
 |
| Ready for the oven! |
 |
| Yum! Loved the smell of this baking. |
No comments:
Post a Comment