Post by carnation037 on Jan 16, 2003 11:07:01 GMT -6
Soft Corn Bread, (Spoon Bread)
2 c. sweetened milk, (1 pint)
1 tbsp. butter
1/2 c. white corn meal
1 beaten lightly egg
1/2 tsp. salt
1 level tbsp. baking powder
(Note that it is a tablespoonful and not a
teaspoonful of baking powder.)
Scald the milk in a double boiler.
Stir in the meal and let cook three hours.
Then beat in the other ingredients.
Turn into a buttered baking dish suitable for the table.
Bake at 350 about 40 minutes.
Serve hot from the dish.
2 c. sweetened milk, (1 pint)
1 tbsp. butter
1/2 c. white corn meal
1 beaten lightly egg
1/2 tsp. salt
1 level tbsp. baking powder
(Note that it is a tablespoonful and not a
teaspoonful of baking powder.)
Scald the milk in a double boiler.
Stir in the meal and let cook three hours.
Then beat in the other ingredients.
Turn into a buttered baking dish suitable for the table.
Bake at 350 about 40 minutes.
Serve hot from the dish.