SPOONBREAD Recipe
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Category: |
Category: |
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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
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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 375º. 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!!!!!!!!!!!!!! |
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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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