This recipe for Spoon Bread, by Bessie Holmes, is from Our Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups corn meal 1 1/2 cup sweet milk 2 cups boiling water 1 tsp salt 3 large tbsp butter, melted 3 eggs
Sift corn meal 3 times and dissolve in water. Mix until free of lumps. Add butter and salt. Thin with milk. Separate eggs, beat until light. Add yolks, then whites. Pour into a buttered baking dish and bake at 350º for 30 mins. Serve hot.
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