Spoon Bread

• 3 eggs
• 2 1/2 c. milk
• 1 pkg. corn muffin mix
• 1 tsp. salt
• 3 c. all-purpose flour
• 1 1/2 c. sugar
• 1 Tbsp. cinnamon
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. powdered ginger
• 3 eggs
• 1/3 c. water
• 3/4 c. vegetable oil
• 1/4 c. unsalted butter, melted and cooled
• 3 c. quartered fresh strawberries

1. Preheat oven to 350u0b0.
2. Butter and flour two bread pans (six cup capacity), 2 nine-inch cake pans or muffin tins.
3. Set aside. Combine first six ingredients.
4. Make a well in center.
5. Lightly beat the eggs; pour into well with oil, butter and water.
6. Stir batter until well combined.
7. Gently fold in the berries.
8. Pour batter into prepared pans; bake at least an hour for bread or cake pans, or until a toothpick or cake tester inserted into center comes out moist, but clean.
9. Check muffins for doneness at 20 minutes.

eggs, milk, corn muffin, salt, allpurpose, sugar, cinnamon, baking powder, salt, powdered ginger, eggs, water, vegetable oil, unsalted butter, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519726 (may not work)