I went to school in Virginia briefly when I was in high school. I was lucky enough to have cooking/baking class as my elective class of choice. The counselor asked me a few questions about interests/hobbies and asked me to choose my elective. Kitchen it is!
It was my favorite time of the day! I learned to make lots of food (sugar cookies, lasagna, manicotti, Welsh Cakes…) and we get to keep a portion to take home, or eat at lunch. I still have a few recipes I copied from that time in a blue notebook that I still make frequently.
One of the things we made was spoon bread. I didn’t quite understand it at that time, but yes, just as the name implies, it is a soft, moist quick bread that you’ll use a spoon to scoop up to eat. It is soft like pudding but with a little more structure that you can cut it.
In this recipe, I used a readily available cornbread mix to make life easier. And the amount of the ingredients are adjusted to fit the big ELB bowl.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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1/4 cup butter, melted
3/4 cup canned creamed corn
1/2 cup canned sweet corn kernels, drained
1/2 cup sour cream
1 tablespoon sugar
1/4 teaspoon salt
3/4 cup Jiffy Cornbread Mix
3 ELB cups water for the base
*Use the big bowl of the ELB!*
1. Spray the big ELB bowl with nonstick cooking spray.
2. In a bowl, place melted butter,
3. creamed corn,
4. corn kernels,
5. sour cream,
9. and Jiffy cornbread mix.
10. Mix everything together until well blended.
11. Pour into the prepared ELB bowl. Cover with foil.
12. place 3 ELB cups of water in the base. Place the bowl in the ELB base, cover and steam until it shuts off, about 1 hour.
13. Carefully open the ELB and check the bread for doneness by inserting a skewer in the middle. It is done when a few moist crumbs are sticking to the skewer instead of thick batter.
14. cool completely and unmold carefully. Slice and serve or use a spoon to scoop up individual portions.