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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spoon Bread Recipe

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This recipe for Spoon Bread is from Endangered Recipes: Too Good To Be Forgotten, 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:  
2 c. water
1 c. white corn meal
1 c. milk
1 to 2 eggs, well beaten
1 tsp. salt
Lump of butter,
2 tsp. baking powder
Directions:
Directions:
Preheat oven to 350 degrees. Add corn meal and salt to boiling water and reduce heat, then stir until thick. Remove from heat and cool. Add butter to mixture and stir in. Put eggs in a large bowl and slowly add mixture. Add milk and stir in gently. Sprinkle baking powder over top of batter and stir in rapidly. Pour batter into buttered soufflé dish. Bake in moderate oven for about 1 hour or until spoon bread puffs and browns slightly. Serve at once.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is from Aunty Bess (Swann Connell).

 

 

 

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