Servings: four to six as a side dish.
I like this recipe just the way it is, but feel free to vary it by adding sautéed diced onions, jalapeños, or red bell peppers.
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This is the perfect spoonbread recipe...simple, easy, and delicious which yields a delicate interior with a crispy crust.The only thing I would suggest to do differently is to forget the whisk once you add the cornmeal mixture to the saucepan. Just grab your favorite wooden spoon and stir the heck out of it. =)
I've been looking for a good recipe for this ever since I visited Williamsburg, and this tastes fantastic. Both the day you make it and as leftovers.
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