Cornbread
Corn Custard Spoonbread
Makes Makes 60, 2-inch servings
Ingredients
- 5 lb (full box) Krusteaz Professional® Southern Style Cornbread Mix 734-0540
- 64 fl oz (8 cups) milk, divided
- 60 oz (6 3/4 cups) creamed corn
- 32 oz (16) eggs
- 8 oz (1 cup) butter
Method
- Place 48 fl oz (6 cups) milk, Krusteaz Professional Southern Style Cornbread Mix, corn and eggs in mixer bowl.
- Using a paddle, mix on low speed 1 minute. Set aside.
- Place butter in 20 x 12 x 2 1/2-inch steam table pan. Heat in oven until butter is melted.
- Spread cornbread mixture over butter in pan. Drizzle remaining milk over cornbread mixture. DO NOT STIR.
- For convection oven, bake at 300°F 50-55 minutes; for standard oven, bake at 350°F 65-75 minutes or until firm and golden brown. Cool 10-15 minutes before serving
