This recipe for Williamsburg Spoon Bread, by Mary Frohlich, is from The McSweet Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 tsp sugar 1 tsp salt 1 c cornmeal 4 T butter 1 1/3 c boiling water 3 eggs 1 T baking powder 1 1/4 c hot milk
- preheat oven to 305º - butter a 2 qt baking dish - combine sugar, salt, cornmeal - add butter and boiling water, stirring constantly - cool - beat eggs and baking powder until fluffy, then add to cornmeal mixture - stir in hot milk and pour into baking dish - place baking dish in a shallow pan of hot water - bake 35 - 40 min
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.