Thalhimers’ Spoon Bread Recipe
Description: Delight in the comforting embrace of Thalhimers’ Spoon Bread, a soft and slightly sweet dish that is a perfect side for any meal. Enjoy this cherished recipe from lovewithrecipes.com, and share the warmth with friends and family.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 cup | Margarine |
| 3/4 cup | White cornmeal |
| 1 1/2 cups | Boiling water |
| 1/2 cup | Flour |
| 1 1/2 | Eggs |
| 4 tbsp | Sugar |
| 1/2 tbsp | Baking powder |
| 1/2 tsp | Salt |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 248.2 |
| Total Fat | 13.5 g |
| Saturated Fat | 3.6 g |
| Cholesterol | 147.1 mg |
| Sodium | 283.1 mg |
| Total Carbohydrates | 23.4 g |
| Dietary Fiber | 1.4 g |
| Sugars | 3.9 g |
| Protein | 8.6 g |
Instructions:
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure the perfect baking environment for your spoon bread.
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Prepare the Baking Pan: Pour the margarine into an 8-inch square baking pan, allowing it to melt and coat the bottom.
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Mix the Cornmeal: In a mixing bowl, place the white cornmeal and carefully pour the boiling water over it, stirring well to combine and create a smooth mixture.
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Combine the Ingredients: To the cornmeal mixture, stir in the flour, milk, eggs, sugar, baking powder, and salt. Use a wire whisk to beat the mixture until it becomes smooth and uniform in texture.
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Transfer to the Pan: Pour the batter into the prepared baking pan, ensuring an even distribution across the surface.
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Bake to Perfection: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the spoon bread is firm and has developed a beautiful golden-brown crust.
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Serve Warm: Once baked, remove the spoon bread from the oven, allow it to cool slightly, and serve warm. Enjoy the rich, comforting flavors with your favorite main dishes.
This delightful Thalhimers’ Spoon Bread is not just a recipe; it’s a warm memory waiting to be created. Share it with loved ones, and let the flavors nourish your gatherings.
