Spoon Bread Recipe

Name: Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 2 1/2 c. milk; 1 pkg. corn muffin mix; 1 tsp. salt; 3 c. all-purpose flour; 1 1/2 c. sugar; 1 Tbsp. cinnamon; 2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. powdered ginger; 3 eggs; 1/3 c. water; 3/4 c. vegetable oil; 1/4 c. unsalted butter, melted and cooled; 3 c. quartered fresh strawberries

Servings: persons

3 eggs
2 1/2 c. milk
1 pkg. corn muffin mix
1 tsp. salt
3 c. all-purpose flour
1 1/2 c. sugar
1 Tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. powdered ginger
3 eggs
1/3 c. water
3/4 c. vegetable oil
1/4 c. unsalted butter, melted and cooled
3 c. quartered fresh strawberries

1
Preheat oven to 350u00b0.
2
Butter and flour two bread pans (six cup capacity), 2 nine-inch cake pans or muffin tins.
3
Set aside. Combine first six ingredients.
4
Make a well in center.
5
Lightly beat the eggs; pour into well with oil, butter and water.
6
Stir batter until well combined.
7
Gently fold in the berries.
8
Pour batter into prepared pans; bake at least an hour for bread or cake pans, or until a toothpick or cake tester inserted into center comes out moist, but clean.
9
Check muffins for doneness at 20 minutes.

1928

kcal

Calories

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 eggs, 2 1/2 c. milk, 1 pkg. corn muffin mix, 1 tsp. salt, and more.

Yes, Spoon Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spoon Bread

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