Spoon bread from The New York Times Heritage Cook Book (page 256) by Jean Hewitt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on February 20, 2022

    This recipe worked well for me, making a nice fluffy souffle-like spoon bread. I halved the recipe, so wasn't quite sure how long to cook it, but it came out well. I forgot to do the souffle trick of lightening the base and then folding in the rest of the whites - definitely will do that next time. Also could use a touch more salt and maybe some sugar.

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