Nashville (tennessee) spoonbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| 1 | teaspoon | Salt |
| 1 | cup | Cold water |
| 2 | cups | Hot milk |
| 2 | Eggs | |
| 3 | tablespoons | Melted butter |
Directions
I got this off the recipe-a-day list: Blend 1 cup of cornmeal with 1 teaspoon of salt and combine this with 1 cup cold water. Stir until smooth before adding 2 cups of hot milk and cooking over low heat until the mixture thickens. Next beat 2 whole eggs until the yolks and whites are well blended. Add a little of the hot mixture to the eggs and then the eggs to the hot mixture along with 3 tablespoons of melted butter and beat until the two mixtures are thoroughly mixed. Pour into a well buttered 2-quart casserole (or into individual ovenproof dishes) and place in a 350 degree oven. Cook for about 45 minutes or until firm to the touch. Serve immediately, with butter and honey if desired.
Serves 6 Posted to bakery-shoppe digest V1 Number 016 by Linda <cntrygrl@...> on Apr 08, 1997