Preheat the oven to 350°F. Use 1 tablespoon of the butter to generously grease a 3-quart rectangular baking dish.
In a large saucepan melt the remaining 3 tablespoons butter over medium heat. Add the onion, celery, and salt. Cook, stirring occasionally, for 4 minutes or until just tender. Add the poultry seasoning; cook and stir for 1 minute.
Add the milk, water, and sugar; bring to boiling. Continuously whisk the mixture while you pour in the cornmeal in a slow, steady stream. Cook, whisking constantly, for 5 minutes or until the cornmeal has absorbed all the liquid and is thick and smooth. Remove from heat and stir in the corn and baking powder. Cool for 20 to 30 minutes or until lukewarm, stirring often to avoid clumping.
In a large bowl whisk the eggs for 5 to 7 minutes or until pale yellow and very foamy with no liquid remaining. Add beaten eggs, one-third at a time, to the cornmeal mixture, folding gently until incorporated. Spread evenly in the prepared dish.
Bake 25 to 30 minutes or until golden brown and set and top springs back when gently touched. Cool slightly before serving (spoonbread may fall during cooling).
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10 g fat
(5 g saturated fat,
1 g polyunsaturated fat,
3 g monounsaturated fat),
91 mg cholesterol,
400 mg sodium,
23 g carbohydrates,
2 g fiber,
7 g sugar,
7 g protein.