traditional virginia spoon bread
- Categories
- None
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| ½ teaspoon | Salt |
| 1 cup | White cornmeal |
| 2 tablespoons | Butter; softened |
| 4 | Eggs; beaten |
| 1 cup | Milk |
(From: Around America, Cookbook For Young People) Spray an oven proof baking dish with nonstick cooking spray; set aside. In a small saucepan, bring 2 cups water to a boil and add ½ teaspoon salt.
Gradually add the cornmeal, stirring constantly with a wooden spoon for about a minute. Remove from heat and beat in 2 tablespoons butter. Add beaten eggs to the mixture, beating thoroughly. Add milk and beat well.
Scrape mixture into prepared baking dish. Place in preheated 400F oven and bake 25 minutes or until nicely browned. Remove from oven, serve immediately.
Posted to recipelu-digest by Willie Phipps <williep@...> on Mar 05, 1998
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