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Cornmeal-Creme Fraiche Spoon Bread

Recipe photo courtesy of Chris Court
Source: Martha Stewart Living, November 2014
Total Time Prep Servings

Ingredients

Directions

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83
  • MS12303707
    28 JAN, 2017
    This has nothing to do with the food, but the recipe. Why is it when I save one of these recipes to my desktop to refer to later...when I open it the ingredients are no longer there, only the directions. does anyone else have this problem? It happens continually with Martha's recipes but not with other food sites. Comments?
    Reply
  • sophisticate709
    21 OCT, 2014
    I'm wondering if 2 1/4 tsp of salt is a typo? Though the texture on this was lovely, it turned out far too salty. Next time I'll cut the salt by half, if not more.
    Reply
    • MS11888804
      11 MAR, 2016
      People, please note the recipe states coarse (kosher type) salt. Coarse salt has half the saltiness of table salt, so 2 1/2 tsp of coarse salt is approx. equal to 1 1/4 tsp of table salt I hope this helps....pay close attention to recipe instructions!
  • k_j_a
    24 NOV, 2014
    I made this for an early Thanksgiving this year using Bob's Red Mill whole grain corn flour, only 4 tablespoons of butter, and only 1 teaspoon of salt. I also omitted the chives as the frost has already decimated mine. It was a light, fluffy, tasty hit! It's not greasy at all this way, and could even take a drizzle of melted butter on top!
    Reply
    • k_j_a
      24 NOV, 2014
      I also made it ahead to the point just before beating the egg whites. I refrigerated the whites and batter separately, took them out a bit early to warm. I beat the eggs just before the turkey came out and popped it in a convection oven at 350 with the dressing and some rolls to bake. No problem doing it on such a busy day for the chef!
  • MS11627153
    26 OCT, 2014
    Too salty. Too greasy. Too heavy.
    Reply

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