P.A.N. (pre-cooked corn meal) Spoon Bread

I am still learning all of the wonders of pre-cooked corn meal.  I knew I wanted to try a type of corn pudding and found spoon bread is exactly what I was looking for! 

3 teaspoons coconut oil, or butter, or margarine
1 cup water
2 cups milk, I use almond
1 cup pre-cooked corn meal
2 teaspoons baking powder
Dash of salt
3 eggs

Preheat oven to 375.

Put 3 teaspoons of coconut oil in a casserole dish. My casserole dish is 11x7. A larger dish would make a more shallow spoon bread and cook faster.  Place the casserole dish with the coconut oil in it into the oven.

Combine the pre-cooked corn meal, baking powder, and salt in a medium bowl and set aside.

Beat your eggs in a small bowl and set aside.

In a saucepan, heat your milk and water over medium heat until tiny bubbles start to form, not boiling.  

Remove from heat and add the corn meal mixture, whisking to combine.  Once combined, you are going to temper the eggs. This was my first time tempering eggs!  Spoon some of the hot corn meal mixture into the eggs and whisk together.  Do this several times before adding all the eggs to the pan of corn meal mixture.  Whisk together until totally combined.  Carefully remove your casserole dish from the oven which now contain melted coconut oil.  Pour the spoon bread batter into the casserole.  

Remember to use your oven mitts to put that back into the oven for about 30-35 minutes depending on the size of your casserole.  You will know it is done when it is golden brown along the edges.  You can thank adding the batter to a hot pan for that deliciousness!

Serve warm with either savory things like beans or greens, or sweet with butter and honey or maple syrup.

I am not sure why is smells like Italian cookies in here but I'm not mad at it!