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"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 is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup hot water
1 cup cornmeal
2 tbsp. shorting
1 tsp salt tbsp. sugar
1/2 tsp soda
1 c buttermilk
2 eggs
Directions:
Directions:
Mix hot water and corn meal together add shorting salt and sugar. Dissolve soda in buttermilk and add to mixture. Add well beaten eggs last. Bake 30 to 40 min. at 375º spoon hot from pan.

 

 

 

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