SC - Spoon bread OOP - recipe

[Philip & Susan Troy]

>From my Cookbook of the Night (American Heritage....) Here is the recipe for 
Spoon bread.  It is so short I didn't send it privately in case anyone has a 
better/different/more modern one:

Spoon Bread:

5 Tbsp Butter
1 cup water-ground corn meal   (I have no idea about the "water-ground" part)
1 tsp salt
2 cups boiling water
1 cup cold milk
4 eggs

Heat oven to 425 degrees F.  Put butter in a medium-sized earthenware or 
glass baking dish and place in oven to melt while you prepare the batter.  
Combine corn meal and salt in a mixing bowl and stir in boiling water until 
smooth.  Let stand several minutes, then stir in milk.  Add the eggs, one at 
a time, beating hard after each addition.  Stir in melted butter last of all. 
 Pout batter into the hot baking dish and bake 25-30 minutes.  Serve hot, 
right from the baking dish, with plenty of extra butter.    


Yours,
Rayne

In a message dated 3/25/00 11:10:38 PM Central Standard Time, 
allilyn at juno.com writes:

<< 
 We loved spoon bread, and used to get the mixes from some place in
 Washington, DC.  I don't have that source any more.  Do any of you great
 Southern cooks have recipes for spoon bread you might send me off list,
 please?
 
 Regards,
 Allison,     allilyn at juno.com
  >>