"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Spoon Bread, by Delores McDougald, is from Vivian's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Delores McDougald Added: Sunday, September 20, 2009
1 cup plain cornmeal 2 tbsp. butter 1 tsp. sugar 3/4 tsp. salt 1 tsp. baking powder 2 cups boiling water 1 cup whole milk 2 eggs
Mix cornmeal, salt and sugar, add butter and scald with boiling water. Beat eggs until light and fluffy; add to corn meal mixture. Stir in milk and then baking powder. Bake in Pyrex dish at 350-400 for 30-40 minutes until nicely browned.
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