"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

SPOONBREAD Recipe

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This recipe for SPOONBREAD, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wilma Parks
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 CUPS MILK
1 1/4 CUPS WHITE CORNMEAL
4 EGGS WELL BEATEN
2 TBLS. BUTTER, MELTED
1 /3/4 tsp. BAKING POWDER
1 tsp. Salt

Directions:
Directions:
*BRING MILK TO RAPID BOIL
*STIR IN CORNMEAL. COOK OVER LOW *STIRRING CONSTANTLY TO PREVENT SCORCHING, FOR ABOUT 3 MIN. UNTIL VERY THICK.
*REMOVE FROM HEAT. ALLOW TO COOL. WHEN COLD, MIXTURE WILL BE VERY STIFF.
* PREHEAT OVEN TO 375. GENEROUSLY BUTTER TWO 1 QUART CASSEROLES, OR ONE 1 1/2 TO TWO QUART CASSEROLE
*USE AN ELECTRIC MIXER TO BEAT IN ALL REMAINING INGREDIENTS. BEAT FOR A FULL 15 MINUTES
*POUR INTO PREPARED CASSEROLE(S).
*BAKE 40 MINUTES IF USING ONE CASSEROLE. 30 MINUTES IF USING TWO SMALLER ONES. WHEN DONE IT WILL BE PUFFED AND LIGHTLY BROWNED. SO GOOD!!!!!!!!!!!!!!

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
about 1/2 hour
Personal Notes:
Personal Notes:
This is no doubt the Baker's family's all time favorite food from the Boone Tavern.This recipe, along with a long article about Berea's Boone Tavern's classic Spoonbread was in our Indianapolis Star, many, many, years ago.

 

 

 

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