Kentucky Spoon Bread

Ingredients

• 1 cup corn meal
• 2 cups cold boiled rice
• 1 tablespoon butter
• a little salt
• Add two eggs
• enough sweet milk to make a thin batter
• 1 teaspoon of baking powder

Method

1. 1

   Wet the corn meal with hot water and stir until the consistency of mush, add the rice etc., and let stand over night or during the day as the case may be.

2. 2

   Bake thirty minutes in a medium oven.

3. 3

   Put little bits of butter over the top when almost done.

4. 4

   Serve with a spoon.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 3. The excerpt below is the record exactly as published.

1 teaspoon of baking powder, and 1 level teaspoon of soda sifted "with the flour. A pinch of salt, % cup of sour cream, and % cup sour milk. If you have no sour cream use 1 cup of sour mdlk and a heaping tablespoon m:elted butter. This can be made with sweet milk and 2 teaspoons of baking powder, but it is not so nice. Less sugar if so preferred. 14 BREAD CORN BREAD — Mrs. Porcella. 3 eggs, 3 tablespoors tutter, 2 cups buttermilk, a little salt, 1 tea- spoon sugar, corn mfeal enough to make a thin batter. KENTUCKY SPOON BREAD— Mrs. Chas. Christensen. 1 cup corn meal, 2 cups cold boiled rice, 1 tablespoon 'butter, a little salt. Wet the corn meal with hot water and stir until the consistency of mush, add the rice etc., and let stand over night or during the day as thg case may ibe. Add two eggs and enough sweet milk to make a thin batter. Add one teaspoon of baking powder and bake thirty min- utes in a medium oven. Put little bits of butter Over tie top when almost done. Serve with a spoon. SOUTHERN CORN BREAD— Mrs. R. B. Sanchez. 2 cups cooked rice or small hominy, 1 qt. milk, % cup white corn meal, 1% teaspoon salt, 1 slice butter 1 in. thick, 3 eggs. Scald rice or hominy in % of the milk, and pour over dry corn meal, (butter and salt. Add eggs well beaten and remainder of milk and if necessary add more milk, as the batter must be very thin. Bake immediately in quick oven. COSMOS CLUB EGG BREAD— Mrs. Wm. B. Bradford. 1 cup white corn meal, 1 tablespon of butter, 1 teaspoon salt. Stir meal, in boiling water until thickness of mush. Let stand over night, then add 4 eggs, 2 tablespoons of flour, 1 cup milk. When ready to bake add 2 tablespoons baking powder, bake brown in small egg pans. GRAHAM GEMS— Miss H. Pregge. 1 cup of sweet milk, 1 egg, tablespoon sugar, a little salt, 3 tea- spoons of baking powder, and graham flour sufficient for a thin batter. DATE GEMS— Mrs. W. F. Jones. 2 eggs, 1 cup milk, % cup finely chopped dates, 1% cups whole wheat flour, 1 tablespoon (butte

Cook this with the app: pantry check, scaling, and the assistant.