"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

SPOON BREAD Recipe

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This recipe for SPOON BREAD, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Bates
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cornmeal
3 cups milk
1 tsp. salt
1 tsp. baking powder
2 tbl. salad oil
3 eggs

Directions:
Directions:
Cook 1 cup cornmeal and 2 cups milk till the consistency of mush. Remove from heat; add salt, baking powder, salad oil and the last cup of milk. Add 3 well beaten egg yolks and fold in 3 stiffly beaten egg whites. Bake in greased 2 quart casserole at 325 for about 1 hour. Spoon into warm dishes; top with butter.

Number Of Servings:
Number Of Servings:
6

 

 

 

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