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Spoon Bread with Leeks and Corn

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Spoon bread is baked cornmeal mush that is similar to a souffle. This one is filled with fresh corn and leeks.

Source: Martha Stewart Living, August/September 1993
Servings

Ingredients

Directions

Cook's Notes

Any shape of baking dish can be used, but spoon bread will bake best in one that is slightly wider than it is high. Baking times should be adjusted to dish size.

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