"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ruby's Spoon Bread Recipe

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Ruby's Spoon Bread image
Kathy Bundy


This recipe for Ruby's Spoon Bread, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Hampton Bundy
Added: Saturday, May 3, 2008


1 1/2 c. boiling water
1 c. cornmeal

1 tsp. salt
2 Tbsp. butter or margarine

1 c. milk
2 large eggs, lightly beaten

2 tsp. baking powder


Pour water over cornmeal gradually, stirring until smooth.

Add salt and butter, stirring until blended; cool 10 minutes.

Gradually stir in milk and eggs.

Add baking powder, stirring until blended.

Pour mixture into a lightly greased 1 1/2 quart baking dish.

Bake at 375 for 40 minutes, until lightly browned.

I have always thought the Boone Tavern spoon bread was the best recipe; however, I have been making this spoon bread and find it easier and tasty.

Number Of Servings:
Number Of Servings:
4 to 6




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