Southern Spoon Bread

Ingredients

• two cups of cornmeal
• a quarter of a cup of flour
• 1 tsp. salt
• 1 tbsp. melted fat
• 2 1 c. sour milk or buttermilk
• 1 egg, beaten slightly
• 1 tsp. soda

Method

1. 1

   Place cornmeal and flour in a strainer and pour boiling water over it.

2. 2

   Let drain.

3. 3

   Add salt, melted fat, sour milk or buttermilk, beaten egg, and soda.

4. 4

   Bake in a buttered dish until firm.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 89. The excerpt below is the record exactly as published.

SOUTHERN SPOON BREAD A. LEFT-OVERS. Each student is to come to class ready to prepare some dish from "left-over" meat. B. SPOON BREAD. Serve the dish prepared in (^4) with Southern Spoon Bread. Use two tablespoons of cornmeal and other ingredients in proportion. SOUTHERN SPOON BREAD. Place two cups of cornmeal mixed with a quarter of a cup of flour in a strainer and pour boiling water over it. Let the mixture drain. Add 1 tsp. salt 1 tbsp. melted fat 2 1 c. sour milk or buttermilk 1 egg, beaten slightly 1 tsp. soda

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