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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



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How would you rate this recipe?
  • 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?
  • 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.
    • 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 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!
    • 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.

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