Southern Corn Spoonbread

 

This classic southern corn spoon bread (aka spoonbread) recipe is like a marriage of tender corn bread and rich corn pudding in one delicious, scoopable side dish!

• 1 cup yellow cornmeal
• 1 cup boiling water
• 1 cup half & half
• 3 large eggs
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• 2 tablespoon butter

Pre heat the oven to 400°F and set an 8-inch baking dish in the oven to heat.

Set out a large mixing bowl. Place the cornmeal in the bowl and pour hot boiling water over the top. Whisk well and let the cornmeal rest for 5 minutes. Then whisk in the half-and-half, eggs, sugar, baking powder, salt, and cinnamon. Scrape the bowl, and whisk again until smooth. Carefully move the hot pan out of the oven. Place 2 tablespoons of butter in the pan and swirl the pan to make sure the bottom of the pan is fully coded in butter. Once the butter is fully melted, carefully pour the spoon bread batter into the pan. If you pour it directly in the center of the pan, the butter should rise up the side,

• with the batter.
• Place the baking dish back in the oven and bake for 25 minutes, or until the center is puffed and golden. Check the spoon bread by inserting a toothpick into the center. If it comes out clean, the spoon bread is ready.
• Serve hot, scooped up with a spoo